Cream cheese and pesto
Yoghurt, coriander and chilli topping
Mustard and walnut topping
1.Combine ⅔ cup spreadable cream cheese, ½ teaspoon cracked black pepper and ⅓ cup pesto in small bowl; refrigerate until required.
2.Combine ⅔ cup yogurt, 2 tablespoons coarsely chopped fresh coriander, 2 fresh small seeded finely chopped red thai chillies and 1 teaspoon finely grated lime rind in small bowl; refrigerate until required.
3.Mash 60g softened butter, 1 teaspoon wholegrain mustard and 2 tablespoons finely chopped toasted walnuts in small bowl until mixture forms a paste; refrigerate until required.
Each of these toppings is enough to top the eight potatoes above.Note