Jacket potatoes with paprika yoghurt. When I first moved to my apartment to live an independent life away from my parents’ home, I realised that it was quite a task to have to cook to live. I wasn’t so possessed by food in those days anyway, so very soon my already limited repertoire became repetitive.
The sudden love for jacket potatoes came not only from the lightness of the task but also from the heat of the oven that used to warm the whole apartment. Central heating was very much dependent on the mood of the people at the local power station.
My mum got worried by my new habit and one day I found the fridge full of home made dips and salads and home cooked food. Independence? Maybe some other time…
- 6 waxy potatoes
- 1 splash of oil
- 300g yoghurt
- 1tsp salt
- 2tsp paprika
Pre-heat the oven to 200C. Use a bit of oil to coat each potato, then bake for 1hour or until their skin is wrinkly. Mix the yoghurt with the salt and paprika, and serve it as a dip next to the baked potatoes.