Baked potato topping

Author: Yvonne Walus - Recipe writer

Photographer: Steve Brown

First published: Aug 2011

This low-cost recipe is high in calcium and will tame the tummy rumbles.

Serves: 1

Time to make: 10 mins

Total cost: $3.00

(at time of publication)

Ingredients

More weights & measures

1 large potato
2 teaspoons tomato sauce
1 slice ham
¼ cup low-fat cottage cheese
½ cup chopped mixed vegetables (choose 2 or more of the following: onions, capsicums, mushrooms, courgetteszucchini, summer squashX, chives, defrosted peas, defrosted corn)
½ teaspoon dried oregano
¼ cup grated mozzarella cheese

Instructions

1 Wash potato and halve it lengthwise. Place in a microwave dish with a lid and microwave on high for 5 minutes or until cooked. Wait until it’s cool enough to handle.

2 Place each potato half flat-side up. Spread tomato sauce on each half then cover with ham. In a separate bowl combine cottage cheese, vegetables and oregano then spoon mixture onto each potato half.

3 Sprinkle with mozzarella and microwave on high for 45 seconds (the mozzarella will bubble). Serve.

Variations

You can use ricotta cheese instead of cottage cheese.
For a vegetable overload, replace the tomato sauce with Vegetable pasta sauce or Tomato and vegetable sauce.
Make it gluten free: Check tomato sauce, ham and cottage cheese and are all gluten free.

HFG tip

A cooked potato stays hot inside for a while so be careful when you bite into it!

Nutrition Info (per serve)

Calories 310cal

Kilojoules 1300kJ

Protein 27g

Total fat 8g

–Saturated fat 5g

Carbohydrates 35g

–Sugars 8g

Dietary fibre 4g

Sodium 750mg

Calcium 300mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.