Red grapes and tangy feta add a twist to the classic baked-potato lunch.
Serves 1, per serving: 301 kcal, 11g protein, 52g carbs, 7g fat, 5g fibre
- 1 small baking potato (approx 200g)
- 80g mushrooms, sliced
- 1 tbsp skimmed milk
- 1 spring onion, finely chopped
- 30g feta, grated
- Freshly ground black pepper
- 80g grapes
- Scrub the potato and prick all round with a fork.
- To cook, either bake at 200°C, gas 6 for about 1 hour, or wrap in 2 sheets of kitchen towel and microwave on high for 7-10 mins (the paper absorbs the moisture so you get a more crispy jacket). It’s done when it gives slightly when gently pressed.
- Meanwhile, dry-fry the mushrooms in a non-stick pan over a medium heat.
- Cut a cross in the top of the potato and push upwards around it to loosen the flesh – this makes it easier to scoop out. Mash the flesh with in a bowl with the milk, stir in the mushrooms, spring onion and cheese, and season with pepper.
- Fill the potato skin with the cheesy mixture, and pop under a preheated hot grill until the cheese is melting and bubbling, then serve topped with some of the grapes, halved, and the rest on the side.
Try with different flavours of cheese – blue cheese, Lancashire or mozzarella all work well.