Cheesy baked bean and tomato potato
Ingredients
2 large (250g each) Carisma potatoes, scrubbed
130g can salt-reduced baked beans
30g (½ cup) shredded iceberg lettuce
2 tablespoons 25% reduced-fat grated cheese
1 tomato, finely chopped
2 Tbsp extra-light sour cream
Method
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Prick each potato about 10 times with a fork. Put on the outside edge of a microwave turntable. Cook on high/100% for 8 minutes or until potatoes are just tender. Wrap in foil and set aside for 5 minutes.
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Meanwhile, put baked beans in a small saucepan. Cook, stirring, over a medium heat for 5 minutes or until warmed through.
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Cut a cross in each potato, being careful not to cut all the way through, then push out to form an opening. Divide baked beans between potatoes. Top with lettuce, cheese, tomato and sour cream. Serve.
Nutrition Info PER SERVE 936kJ, protein 15.2g, total fat 10.4g (sat. fat 6.9g), carbs 43.8g, fibre 8.3g, sodium 163.6mg. Carb exchanges 3. GI estimate low. Gluten-free.
