Loaded baked potatoes with slaw

Serves 4 Prep 20 mins Cook 1 hr 45 mins

4 baking potatoes (about 700g)

1 tbsp olive oil

30g butter

150g plain 0% fat yogurt, plus

extra to serve

6 small spring onions, washed, outer

layer removed and finely sliced 200g can no-added-sugar

sweetcorn, drained

150g reduced-fat strong

cheddar, grated small bunch chives, finely chopped FOR THE HEALTHY COLESLAW 125g plain 0% fat yogurt

1/ tsp wholegrain mustard

2

1/ small white cabbage, about 400g

2

2 medium carrots, about 150g

1 small red onion

1 Heat the oven to 180C/160C fan/gas 4. Wash and pierce the skins of the potatoes a few times with a sharp knife. Rub the skin with a little olive oil and bake for 1 hr 30 mins until soft inside and crisp on the outside. 2 Meanwhile, make the coleslaw. Mix the yogurt and mustard together in a bowl. Use a grating attachment on a food processor, or a box grater to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the veg into the bowl and stir in the yogurt and mustard.

3 Once the potatoes are crisp on the outside and soft inside, remove from the oven and cut in half. Scoop out the flesh and mash with the butter and yogurt, stir in the spring onion, sweetcorn and most of the cheese, reserving a little for topping. Season.

4 Turn the oven up to 200C/180C fan/gas 6. Load the filling back into the crisp potato skins, top with the remaining cheese, and put them back in the oven on a baking sheet for about 10-15 mins, or until the cheese is melted and the edges are browning. To serve, sprinkle with chives and serve alongside the coleslaw with a dollop of natural yogurt.

PER SERVING 493 kcals, fat 16g, saturates 8g, carbs 57g, sugars 19g, fibre 11g, protein 23g, salt 0.1g