Sliced Baked Potato with Courgettes Noodle Salad

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My son loves potatoes. So does my husband. I decided to make this recipe for them because it takes the potatoes to an entirely different level. It’s simple to make, looks great and each slice is crispy on the outside. The salad maybe is not something you have not seen before, but I like it because it’s full of flavours.


  • 2 large organic baking potatoes
  • 2 tbsp olive oil
  • salt and pepper

For the Salad

  • 2 courgettes
  • 50g cherry tomatoes
  • handful rocket
  • 2tbsp pesto
  • 1tbsp olive oil
  • 15 g pine nuts
  • salt and pepper

For the Garlic Sauce

  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 15 g fresh dill
  • 1 tablespoon fresh lemon juice¬†


Using a sharp kitchen knife, carefully start making a series of vertical cuts width-wise through the potato, making sure not to cut all the way through – cuts should only be 3/4 of the way through the potato.
Place sliced potatoes on a baking sheet slices up, then drizzle top with oil, salt, and pepper.
Bake for 50 minutes. Time may vary depending on the size of potato and oven.


First, make the dressing. In a small bowl, whisk together the olive oil, pesto, salt, and pepper. Set aside. Use a spiralizer to make the zucchini noodles, according to manufacturer’s instructions. Alternately, you can use a mandoline or vegetable peeler. In a large bowl, combine zucchini noodles, halved cherry tomatoes and rocket. Toss to combine. When ready to serve, drizzle dressing over salad together with the pine nuts and parmesan cheese.

Garlic Sauce

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, chopped dill and lemon juice.



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