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Stuffed Spuds
| Preparation Time: |
10 minutes
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| Cooking Time: |
20 minutes
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| Serves: |
4 |
Ingredients
4 large potatoes
100g fresh mushrooms, diced
½ tomato, sliced
2 tspns basil pesto
½ red capsicum, diced
2 tblspn plain low-fat yoghurt
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Method
- Wash potatoes and pierce several times with a skewer or fork. Microwave on HIGH for 8-10 minutes or until tender. Allow to stand for 5 minutes. Cut potatoes in half.
- Scoop out the cooked flesh into a bowl and mash. Microwave the mushrooms on HIGH for 2 minutes.
- Mix mushrooms, capsicum, yoghurt and pesto into mashed potato. Pile potato mixture back into potato skins. Smooth the top into a nice round shape.
- Place a slice of tomato on top and reheat in the microwave for 6 minutes.
Recommended Varieties
You can use any variety of potato for this recipe, however, the following potatoes tend to work better:
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