Ingredients
- 250 gram potato, whole (1 Carisma low white Gi potato potato, scrubbed)
- 1 teaspoon olive oil
- 30 grams bacon (1 rasher 98% fat-free short cut bacon, Hans brand recommended, finely chopped)
- 3 spring onions (sliced)
- 200 grams lima beans (1/2 x 400 gram can butter beans, rinsed and drained)
- 3 tablespoons passata sauce
- 2 tablespoon water
- 1 teaspoon Worcestershire sauce
- 1 tablespoon low-fat cheddar cheese (grated)
- 1 tablespoon low-fat yogurt (Greek-style natural yoghurt, whisked until smooth)
- Freshly ground black pepper
- Salad (such as lettuce, cucumber and tomato, 1 cup, to serve)
How to Make
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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.
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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.
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Step 3: Add the beans, passata, water and Worcestershire sauce to the pan and cook, stirring occasionally, for 2 minutes.
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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.
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Step 5: Sprinkle cheese over the top and place in the microwave on High (100%) for 30 seconds.
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Step 6: Top with yoghurt, pepper and remaining spring onion and serve the potato with salad on the side.
We hope you enjoy this recipe!
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