Serving size: Serves 4
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Main

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INGREDIENTS

4 medium potatoes
2 teaspoon oil
150g peeled pumpkin, grated
1 medium zucchini, grated
4 spring onions, thinly sliced
½ cup corn kernels
¼ cup frozen peas
1 small red capsicum, finely chopped
2 teaspoons Dijon mustard
salt and pepper to taste
1/3 cup low-fat cottage cheese
2 tablespoons chopped fresh chives

METHOD

Wash potatoes; pierce skins with a fork. Place on an oven tray.

Cook in a moderate oven, 180°C, for 1 hour, or until tender.

Cut tops from potatoes; scoop out flesh leaving a 1cm thick shell. Reserve flesh. Return potatoes to tray.

Heat oil in a non-stick pan, add pumpkin, zucchini, spring onions, corn and peas. Cook, stirring, for about 5 minutes or until vegetables are tender.

Add 1 cup of reserved potato flesh, capsicum, mustard and salt and pepper; cook for about 2 minutes.

Spoon mixture into potatoes.

Cook in a moderately hot oven, 180°C, for about 10 minutes.

Serve potatoes topped with combined cottage cheese and chives.