Brought to you by the Cancer Council

Stuffed potato skins

INGREDIENTS

4 large potatoes
100g fresh mushrooms, finely sliced
1/2 green capsicum, diced
2 tablespoons, plain reduced-fat yoghurt
2 tablespoons caraway seeds
4 thick slices tomato
2 teaspoons margarine

METHOD

Bake the potatoes in a hot oven or a microwave until cooked.

Pan fry the mushrooms in the butter until just tender.

Scoop out the flesh of the potatoes leaving only the skin. Mash the potato flesh with yoghurt, caraway seeds, cooked mushrooms and capsicum.

Pile mixture back into the potato skins.

Place a tomato slice on top and return to a hot oven until warmed through.

Recipe from Fruit and Veg With Every Meal Cookbook © State of Western
Australia 2009, reproduced with permission.