Stuffed potatoes

Serving size: Serves 4

Cooking time: More than 1 hour

INGREDIENTS
4 large (1kg) pontiac, desiree or brushed potatoes

Salmon and cottage cheese filling

210g can red salmon, drained

1 cup (200g) cottage cheese

1 tablespoon drained baby capers

1 tablespoon chopped fresh dill

METHOD
Preheat oven to very hot (250°C). Scrub potatoes well and pat dry. Place potatoes on an oven tray and bake in a very hot oven for about 45 minutes or until tender. Cut the tops off them and carefully scoop out flesh, leaving the skins intact. Place potato flesh in a bowl, mash lightly. Combine with filling ingredients in a medium bowl. Spoon mixture into potato shells and place on an oven tray. Bake in a hot oven (220°C) for 10 minutes or until hot. Other fillings can be used.

Chive and beef or lamb bacon filling

Chop four rashers of bacon and cook in a medium, heated pan until browned; drain on absorbent paper. In a bowl, combine potato flesh with bacon, 2/3 of a cup of reduced-fat sour cream, ¼ cup of chopped fresh garlic chives and salt and pepper to taste. Spoon mixture into the potato shells, sprinkle with ¼ of a cup of coarsely grated cheddar cheese and bake in a hot oven.

Chilli and avocado filling

In a medium bowl, combine the potato flesh with 2/3 of a cup of reduced-fat sour cream, two tablespoons of chopped fresh coriander leaves and a tablespoon of sweet chilli sauce. Spoon mixture into potato shells and bake.In a small bowl, mash one small avocado with half a small red onion, finely chopped, and two teaspoons of lemon juice. Serve potatoes topped with the avocado mixture.