The Potato Skins
Bake the potatoes until soft and almost cooked, then cut into large wedges. Using a knife, remove the skin and set it aside. Mash the potatoes and mix in the cheese, oil, bacon and yoghurt. Season to taste.
Transfer the mashed potato mixture back onto each potato skin. Reheat, either on the barbecue or below a hot grill, for 2-3 minutes, until hot, bubbling and golden.
Dust with paprika and serve.
The Peppered chilli dip
Roast the pepper in a hot oven or below a hot grill for 10-15 minutes until slightly blackened. Remove the skin and chop finely.
Place the mayonnaise in a bowl and add the pepper, chillies and garlic. Mix well and season.
Serve garnished with coriander or parsley.