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Cheesy baked bean and tomato potato

Preparation time:: 5 mins
Cooking time:: 15 mins

Serves:: 2

Rating:

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An easy diabetic friendly meal and just like a potato jacket!

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Ingredients

2 large (250g each) Carisma potatoes, scrubbed
130g can salt-reduced baked beans
30g (½ cup) shredded iceberg lettuce
2 tablespoons 30% reduced-fat grated cheddar cheese
1 tomato, finely chopped
2 tablespoons extra-light sour cream

Notes

Nutrtional info -
PER SERVE: 936kJ, protein 15.2g, total fat 10.4g (sat. fat 6.9g), cholesterol 18.6mg, carbs 43.8g, fibre 8.3g, sodium 163.6mg. Carb exchanges: 3. GI estimate: low. Gluten-free.

Method

1 Prick each potato about 10 times with a fork. Place on the outside edge of the microwave turntable. Cook on high/100% for 8 minutes or until the potatoes are just tender. Wrap in foil and set aside for 5 minutes.

2 Meanwhile, put the baked beans in a small saucepan. Heat, stirring, on medium for 5 minutes or until warmed through.

3 Cut a cross in each potato, not cutting all the way through, then push out to form an opening. Divide the baked beans between the potatoes. Top with lettuce, cheese, tomato and sour cream. Serve.