Baked potatoes with capsicums and spring onions

Easy, quick and delicious, serve with a salad and crusty bread for dinner or lunch.

Baked potatoes with capsicums and spring onions


Serves 4

4 large (or 8 small) baking potatoes, washed
salad leaves for serving

½ cup finely diced red capsicums
¼ cup finely sliced spring onion
½ cup sliced mushrooms (optional)
½ cup natural yoghurt
1 cup grated tasty cheese
2 tsp prepared whole grain mustard


Preheat oven to 220°C.
Prick each potato several times with a fork.
Rub potatoes with a little oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Remove potatoes from the oven.
To serve, slice a cross into potato top. With both hands, press near the base of the potato to open the top.
Place all filling ingredients into a bowl and mix. Spoon into the opened up potato.
Serve with salad leaves.

Variation 1: Keep half the cheese to sprinkle on top of the filled potatoes. Place under a preheated grill until golden.

Variation 2: Microwaved baked potatoes:
Prick potatoes with a fork to pierce the skin.
Place in microwave, and cook on high power for about 4-5 minutes for each potato; two potatoes will take 8-10 minutes. The time depends on the power of the microwave and the size of the potatoes.
Carefully remove potatoes from the microwave and follow instructions as above.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 980kj
Protein 11.3g
Total fat 12.7g
- saturated fat 7.4g
Carbohydrates 29.7g
- sugars 1.9g
Fibre 2.5g
Sodium 254mg

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