Creamy Stuffed Potatoes

Serves: 4

Ingredients:

2 large washed potatoes (7 ounces/220 g each)
1/4 cup fat-reduced mayonnaise
2 spring onions (shallots), finely chopped
1 teaspoon seeded mustard
Paprika

Microwave Method:

1. Pierce potatoes with a fork on each side.
2. Place on turntable, cook for 5-7 minutes on HIGH, turning over halfway through cooking.
3. Wrap each potato in foil. Allow to stand for 4-5 minutes.
4. Combine mayonnaise, spring onions and mustard.
5. Cut each potato in half, scoop out flesh, leaving a shell. Mix with mayonnaise.
6. Spoon filling back into shells.
7. Sprinkle with paprika.
8. Place on a dinner plate, cook for 2-3 minutes on HIGH.
9. Serve hot as a vegetable accompaniment.

Convection Microwave Method:

1. Place potatoes on turntable, cook for 17-19 minutes on HIGH MIX/ROAST, turning over halfway through cooking.
2. Combine mayonnaise, spring onions and mustard.
3. Cut each potato in half, scoop out flesh, leaving a shell. Mix with mayonnaise.
4. Place potato shell onto Low Rack, cook for 5-7 minutes on HIGH MIX/ROAST (400 degrees F/200 degrees C).
5. Spoon filling back into shells.
6. Sprinkle with paprika.
7. Place on Low Rack, cook for 5-7 minutes on HIGH MIX/ROAST (400 degrees F/200 degrees C).
8. Serve hot as a vegetable accompaniment.

1 serve = 3 g fat, no saturated fat.