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8 small potatoes, preferably red
1/4 cup sour cream, yogurt or tzatziki
2 tbsp chopped fresh dill
1 green onion, thinly sliced
1 tbsp crumbled feta
1 pinch salt
Place potatoes in a saucepan of water. Cover and bring to a boil over high heat. Reduce heat and boil gently until potatoes are tender, 12 to 15 min.
Meanwhile, stir remaining ingredients in a small bowl. Taste and add more feta or salt if needed. When potatoes are cooked, drain well. Place on a cutting board and slice a deep X in top of each. Gently squeeze bottom of potato until top pops open. Dollop tzatziki mixture in centre of each.
Calories 124, Protein 3g, Carbohydrates 24g, Fat 2g, Fibre 3g, Sodium 55mg.
Stirring chopped fresh dill into store-bought tzatziki, then dolloping onto potatoes adds an instant, refreshing Mediterranean taste.