Potatoes stuffed with sweet corn, yoghurt, and coriander
Serves: 4
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Directions
- Preheat the oven to 180°C.
- Microwave the potatoes for 6 – 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 and season to taste.
- Roast until the skin is crispy and golden, for 20 minutes.
- Mix the sweetcorn with the remaining ingredients and spoon into the potato. Put back onto the roasting tray and roast for approximately 5 minutes.
- Remove from the oven and serve topped with cottage cheese and a sprinkle of coriander. Serve with a mixed fresh green salad.
Ingredients
- 2 Large potatoes
- 30 ml Canola oil
- 125 ml Low fat cottage cheese
- 60 ml Fresh coriander, finely chopped
- 420 g Tin of cream style sweetcorn
- 45 ml Plain yoghurt
- Juice of zest of 1 lime, finely chopped
- 5 ml Cayenne pepper
- 1 pinch Salt and pepper, to taste