Mini Baked potatoes with yogurt dressing

Ingredient

8 x 100g baking potatoes

150ml Greek yogurt

1 tsp lemon juice

2 tsp mild musterd

1 garlic clove , crushed

1 dash worcestershire sauce

2 tsp chopped fresh flat- leaved parsley

2 tsp chopped fresh chives

salt and pepper

1- Preheat the oven to 220'c . Prick the potatoes all over with a fork so that the steam can escape during cooking . Bake in the oven for 35 minutes or until soft in the middle 

2- Meanwhile make the topping : mix the yogurt with the lemon juice , mustard , garlic and worcestershire sauce . stir in the flat - leaved parsley , chives salt & pepper 

3- Once cooked , take the potatoes out of the oven and mark a cross in the top of each one , Squeeze gently to open and push up the flesh . Top each potato with a generous serving of the herb yogurt , and serve the rest of the yogurt separately