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Baked Potatoes with Cucumber & Capsicum Dip

Baked Potatoes with Cucumber & Capsicum Dip recipe

2 Servings

some practice required 40 Minutes



for the recipe Baked Potatoes with Cucumber & Capsicum Dip

Baked Potatoes:

1 tbsp Olive Oil (15ml)
15 g Garlic Cloves (5-6 cloves, finely chopped)
1 tsp Dried Oregano (5g)
1 tsp Parsley (5g, dried)
1 tsp Basil (5g, dried)
550 g Potatoes (5 medium, sliced)
0.5 tsp Salt (2.5g)


35 g Cucumber (1/2 small, grated)
35 g Green Bell Peppers (1/2 small, finely chopped)
30 g Yoghurt (hung, chilled)
2 tbsp Dr. Oetker FunFoods Mayonnaise Diet (60g)
0.5 tsp Dr. Oetker FunFoods Garlic Chilli Dip (2.5g)
10 g Tomato Ketchup




Preheat oven to 180°C.


In a bowl add olive oil, garlic, basil, oregano, parsley and salt. Marinate the potato slices in the above mixture for 10-15 minutes.


Place potatoes in a single layer on a lightly greased baking sheet. Bake for 20-30 minutes. Turn potatoes occasionally to bake evenly from all sides.



In a bowl, add yogurt, diet mayonnaise, garlic chilli dip, cucumber and capsicum. Stir briefly.


Serve the baked potatoes with the creamy dip.

Calorie and nutritional information for the recipe Baked Potatoes with Cucumber & Capsicum Dip

Per serving / piece Per 100 g / ml
energy 260 kJ
62 kcal
71 kJ
17 kcal
fat 6.35 g 1.72 g
carbohydrate 1.40 g 0.38 g
protein 0.06 g 0.02 g