Stuffed Potatoes

STUFFED POTATOES:

2 large potatoes

30ml (2 tbs) canola oil

125ml (½ cup) low fat cottage cheese 60ml (¼ cup) fresh coriander, finely chopped

FILLING:

1 x 420g tin cream style sweetcorn 45ml (3 tbs) plain yoghurt juice and zest of 1 lime, finely chopped 5ml (1 tsp) cayenne pepper salt and pepper, to taste

Preheat the oven to 180°C

Microwave the potatoes for

6 to 8 minutes, then slice diagonally.

Carefully scoop out the flesh and freeze to use as mash at a later stage.

Place the potatoes on a roasting tray and drizzle with a little oil. Season to taste.

Roast for 20 minutes or until the skin is crispy and golden.

Mix the sweetcorn with the remaining ingredients and spoon into the potatoes.

Put them back on to the roasting tray and roast for about 5 minutes.

Remove from the oven and serve topped with cottage cheese and a sprinkle of coriander.

Serve with a mixed fresh green

salad. Serves 4.

Preparation time: 10 minutes Cooking time: 40 minutes