Baked potatoes with charred corn salsa
4
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
An ideal jacket potato dinner for the warmer months of the year. You could also use the charred corn salsa as a taco filler, or serve it as a side at a barbecue.
Ingredients
Baked potato(es)
4 medium, cooked
Calorie controlled cooking spray
8 spray(s)
Corn on the cob, raw
2 medium
Cherry Tomatoes
100 g, chopped
Avocado
85 g, diced
Lime Juice, Fresh
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s), chopped
Half fat Cheddar cheese
100 g
Fat Free Natural Yogurt
120 g
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Prick the potatoes all over with a fork, put on a microwave-safe plate and microwave on high for 31⁄2 minutes. Turn the potatoes and microwave for a further 31⁄2 minutes. Transfer the potatoes to a baking sheet and mist all over with cooking spray. Season to taste and bake for 15 minutes until cooked through.
2
Meanwhile, set a nonstick griddle over a high heat. Mist the corn with cooking spray and griddle for 10-12 minutes until they start to char. Set aside to cool slightly, then cut the kernels from the cob and toss with the tomatoes, avocado, lime juice and most of the coriander. Season to taste and set aside.
3
Split the jacket potatoes and fill with half the cheese. Serve topped with the corn salsa, yogurt and remaining coriander and cheese.
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