Prick 4 large potatoes all over. Boil, steam or microwave potatoes until almost tender. Place potatoes onto an oven tray and spray with Crisco Cooking Oil Spray. Cook in a very hot oven for about 20 minutes or until browned and tender. Boil, steam or microwave 3 cups shredded silverbeet. Combine hot silverbeet, 2 chopped green spring onions, 1/4 cup chopped Ausfresh grilled peppers and 1 cup Weight Watchers Cottage Cheese. Cut a cross in the top of each potato and top with silverbeet mixture. Serve stuffed potatoes with char-grilled trimmed lamb chops and steamed carrot and zucchini.

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