Preheat the oven to 200°C. Roast the potatoes for twenty minutes. Cool them and halve them vertically. Scoop out the centres of each half with a teaspoon ensuring that a layer of potato remains inside the skin. Slice each half into three slices.
Heat sufficient oil in a kadai and deep fry the potato slices till golden. Drain on absorbent paper. Place hung yogurt in a bowl. Add mayonnaise and grated cheese and mix well. Add cream and mix.
Transfer the potato skins onto a serving plate. Sprinkle salt and crushed black peppercorns and place a blob of the prepared dip over them.
Garnish with black olive slices and serve immediately.