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

Ingredients

Serves 4

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

Filling:
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

Method

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 1625kj
Protein 19g
Total fat 28g
- saturated fat 15g
Carbohydrates 14g
- sugars 4g
Fibre 2.3g
Sodium 486mg

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