Baked Potatoes with Peri Peri Dip - Monjay Mezza

Baked Potatoes with Peri Peri Dip


Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

Baked potatoes. For many, they’re a heady hit of nostalgia. Uni days, when life was lived on a shoe-string budget and eight days in a row was the limit for packet Mee Goreng. Or memories of camping, little packages of foil nestled in bright orange coals, opened to face-blistering steam and the promise of pillowy flesh and crispy skin.

Baked potatoes aren’t hard to get good. But if you want them great (and that’s why you’re here), then observe a few simple rules.

When it comes to potatoes, it’s horses for courses. You must use a good roasting variety, such as sebago, desiree or dutch cream. You must use salt. You must use Monjay’s Peri Peri Dip.


  • 4 large sebago potatoes
  • Olive oil
  • Monjay Mezza Peri Peri Dip
  • Sour cream
  • Cheddar, grated
  • Chives, finely sliced, or snipped

How to Prepare

Heat oven to 200C. Wash and scrub the potatoes clean. Slice off any undesirable spots. Use a skewer to poke holes around the potato, then rub with a little olive oil and sprinkle with salt. Bake on a tray for around 50 to 60 minutes, until a skewer slides through nice and easy.

Baked potatoes are a personal thing. Some might say a solemn, private ritual. Because of this, it’s best to place all the accoutrements on the table and allow people to customise their potato according to their religion. We’ve decided on the tried and true classics – sour cream, cheddar, chives – but imaginations are useless if not running wild. Spoonfuls of pomodoro sauce and stringy mozzarella, perhaps? How about torn strips of ham, wedges of pineapple and oozy taleggio?

Now, we did say that you must use our Peri Peri. However, admittedly, baked potatoes aren’t overly particular; they work equally well with our Garlic Dip, or even the Fetta & Olive Dip with its salty kick. It’s difficult to go wrong.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.

Featured Dip

Peri Peri Dip
Monjay Mezza’s Peri Peri Dip is a delicious tangy dip and has been a popular product! Just like our garlic dip it is tasty and versatile, and can be used on almost anything – as a dip, as a sauce base, or even on burgers and rolls. Add to your cooking routine to use as a marinade base for that extra flavour. It’s great with prawns and seafoods. Why not try with your next tray of roast potatoes? Or even alongside grilled meat for a touch of spice. The limit is your imagination.

Learn more about our Peri Peri Dip View our full Gourmet Dip range