Bean & Cheese Stuffed Potato
Recipe: #29874
July 04, 2018
Categories: Cheese, Cheddar, Potatoes, Diabetic, Vegetarian, Yogurt, Vegetarian Dinner, more
"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
Ingredients
Nutritional
- Serving Size: 1 (786.9 g)
- Calories 690.6
- Total Fat - 27.3 g
- Saturated Fat - 7.5 g
- Cholesterol - 48.6 mg
- Sodium - 1019.2 mg
- Total Carbohydrate - 74.7 g
- Dietary Fiber - 12.3 g
- Sugars - 17.6 g
- Protein - 40.3 g
- Calcium - 409.3 mg
- Iron - 5.7 mg
- Vitamin C - 83.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Using a fork, prick the potato all over and place on top of a piece of paper towel in the microwave and cook on high (100%) for 5 to6 minutes or until just tender and then wrap in foil to keep warm and set aside.
Step 2
Meanwhile, heat the oil in a small saucepan over medium-high heat and add bacon and two thirds of the spring onion and cook, stirring for 2 to3 minutes or until bacon is light golden brown.
Step 3
Add the beans, passata, water and Worcestershire sauce to the pan and cook, stirring occasionally, for 2 minutes.
Step 4
Remove foil from potato and place on a serving plate and cut a cross into the top of the potato and spoon bean mixture inside.
Step 5
Sprinkle cheese over the top and place in the microwave on High (100%) for 30 seconds.
Step 6
Top with yoghurt, pepper and remaining spring onion and serve the potato with salad on the side.
Tips
No special items needed.