Turkish-Style Baked Potato
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Prep Time
10 MINS
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Cook Time
1 HR 30 MINS
- KCals 361
- Carbs 57G
1 Serving
Ingredients
- 1 baking potato (225g raw weight)
- low-calorie cooking spray
- 20 g reduced-fat Cheddar, finely grated
- salt and freshly ground black pepper, to taste
- 50 g pickled red cabbage (drained weight)
- 50 g cherry tomatoes, quartered
- 50 g tinned sweetcorn (drained weight)
- 1/2 red pepper, deseeded and finely sliced
- 2 tsp extra light mayonnaise
- 1 spring onion, finely sliced
Instructions
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First things first, cook your baked potato. Preheat the oven to 190ºC. Prick the skins of the potato and spray the outsides with low-calorie cooking spray. Then pop into your oven for 90 minutes.
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When your potato is ready, carefully slice it in half. Fluff up the flesh in both halves with a fork, sprinkle over the cheese, and season with salt and pepper. Fluff a little more so it combines.
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To a small bowl, add the cabbage, tomatoes, sweetcorn, pepper, and mayonnaise. Mix well, then season to taste with salt and pepper.
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Place the potato halves on a plate. Pile on the topping, then sprinkle over the spring onion. Serve!