Jacket potatoes with cheesy beans
97% fat-free cottage cheese
130 g, (2/3 Cup)
600 g, (4 x 150g potatoes), halved lengthways
3 individual, sliced
Dried chilli flakes
Canned red kidney beans, rinsed, drained
Extra light cheddar cheese
¼ cup(s), grated, (30g), grated
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
30 g, (1/4 Cup)
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper. Arrange the potato, cut side up, around the edge of a large plate and sprinkle lightly with salt. Microwave on High (100%) for 5 minutes. Transfer to the prepared tray and bake for 25 minutes or until golden and cooked through.
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook the shallot, paprika, cumin and chilli, stirring, for 2 minutes or until the shallot softens. Add the kidney beans and 2 tablespoons water and cook for 1 minute or until heated through. Season with salt and pepper.
- Divide the potato halves among serving plates and top with the cottage cheese, kidney bean mixture and grated cheese.