Potato Skins With Sour Creamy Cheese

Preheat the oven to 200°C. Roast the potatoes for twenty minutes. Keep aside to cool. When cool, cut them into half vertically. Scoop out the centers of the potatoes gently with help of a spoon, making sure not to break the outer layering. Slice each half into three slices. Keep aside. Heat the oil in a kadai and deep- fry the potato slices till golden brown in color from both the sides. Drain on absorbent paper and keep aside. Combine the yoghurt, mayonnaise, cheese and mix well. In a deep dish, arrange the potato slices on it and sprinkle salt and pepper on it. Place a dob of the prepared dip on each potato slice. Garnish with black olives. Serve immediately.