Healthy Stuffed Potato Recipe
Ingredients
- 4 medium potatoes, skin on
- 3/4 cup reduced-fat cheese, grated
- 1/2 cup frozen peas and corn
- 1 tomato, chopped
- 1 spring onion (including green top), finely chopped
- 2 tbs reduced-fat milk
- 2 tbs low-fat mayonnaise
Method
- Preheat oven to 180°C
- Wash the potatoes and pierce all over with a fork.
- On a plate, microwave the potatoes on HIGH (100%) for 10 minutes or until soft. Leave to cool for a few minutes before handling.
- Gently slice the top of each potato off and keep each ‘lid’ to the side.
- Scoop the flesh out of each potato into a medium bowl. Be careful to leave a wall of flesh around the potato skin so it doesn’t tear.
- Add the rest of the ingredients to the potato flesh. Mix well to combine. Spoon the mixture back into the potatoes, pressing down gently with each spoonful.
- Top each potato with the ‘lid’ and bake for 15 minutes until the top is golden and the mixture is heated through.
Healthy tip!
Still hungry? Try a side of salad or vegies before going for seconds.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1241 kJ | 483 kJ |
| 297 Cal | 115 Cal | |
| Protein | 21.1 g | 8.2 g |
| Fat, total | 10 g | 3.9 g |
| — saturated | 5 g | 1.9 g |
| Carbohydrate | 27.3 g | 10.6 g |
| — sugars | 5.5 g | 2.1 g |
| Sodium | 432.4 mg | 168.4 mg |
| Fibre | 4.6 g | 1.8 g |
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