Stuffed Spuds

Stuffed Spuds

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Heart Healthy, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy, Vegetarians
Servings 4 People


  • 4 pcs Ruby Lou Potatoes
  • 100 g Mushrooms Diced
  • 1/2 pc shredded part-skim mozzarella cheese Diced
  • 2 Tbsp Plain Low-fat Yoghurt
  • 2 tsp Basil Pesto
  • 1/2 pc Tomato Sliced


  • Wash potatoes and pierce several times with a skewer or fork. Microwave on HIGH for 8 - 10 minutes or until tender. Allow to stand for 5 minutes.
  • Cut the potatoes in half. Scoop out the cooked flesh into a bowl and mash.
  • Microwave the mushrooms on HIGH for 2 minutes. Mix mushrooms, capsicum, yoghurt and pesto into mashed potato.
  • Pile potato mixture back into potato skins. Smooth the top into a nice round shape. Place a slice of tomato on top and reheat in microwave for 6 minutes. Serve immediately.


Calories :150
Kilojoules :626.5
Fat :2
Carbohydrate :29.5
Protein :5
Cholesterol :0.5
Sodium :73
Saturated Fat :0.5
Fiber :4
Calcium :40
Sugar :3.5
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