Hot Stuffed Potatoes
- 4 x 150g potatoes
- 1 medium red onion, diced
- ½ medium red pepper, diced
- 100g lean ham, diced
- 2/3 cup canned cream corn
- 125g low fat cottage cheese
- ½ tsp French onion soup powder
- 4 tsp grated Parmesan
Preheat the oven to 200 degrees. Scrub the potatoes, spray with oil and bake for 50-60 minutes until cooked. (or partially cook in the microwave and finish off in the oven to crisp the skin)
Put the prepared onion, red pepper and ham/bacon into a sprayed, non-stick frying pan and cooked until the bacon/ham has browned and the veggies are soft.
Remove pan from the heat and add the corn, cottage cheese and soup powder. Mix well.
Slice the potatoes in half lengthwise. Spread with the topping and sprinkle with Parmesan. Bake for 10-15 minutes until browned.