Fibre packed jacket potatoes
Serving: 4
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Directions
- Preheat the oven to 180°C.
- Scrub and wash the potatoes to ensure that all dirt has been removed, pierce the potatoes with a fork and rub each potato with a small amount of olive oil.
- Place the potatoes in the oven and roast until the potatoes are soft and the skin is tender, for about 40 – 60 minutes.
- While the potatoes are cooking mix the other ingredients together in a bowl.
- Once the potatoes are soft, cut them in half. Carefully scoop out the potato with a spoon and add to the vegetable mixture, be careful not to break the skin.
- Mix the potato with the vegetable mixture and add the cottage cheese to combine all the ingredients.
- Once the ingredients are combined, carefully scoop the mixture back into the potato skins.
- Sprinkle each potato with mozzarella cheese, place back into the oven and bake until sizzling hot, for a further 15 – 20 minutes.
- Serve with a crunchy green salad topped with fresh avocado and picante peppers.
Ingredients
- 4 medium potatoes (180g each) – with the skin
- 15 ml (1 tbsp) olive oil
- 2 g tins chickpeas, drained and rinsed
- 1 red onion, finely chopped
- handful fresh parsley, finely chopped
- 1 yellow pepper, diced into small cubes
- 2 tomatoes, diced into small cubes
- 125 ml (½ cup) low fat, chunky cottage cheese
- 400 g mozzarella cheese, grated