STUFFED POTATOES

5 minutes preparation + 10 minutes cooking
11 serves of vegies in this recipe

4 large potatoes, washed
425g can baked beans
1 large tomato, chopped
1 small green capsicum, chopped
½ cup grated low-fat cheese

Garden salad to serve:
Butter lettuce leaves
Cucumber
Cherry tomatoes

Pierce potatoes several times with a skewer or fork. Microwave on high for 12 minutes. Allow to stand for 5 mins. Place baked beans, tomato and capsicum in a microwave safe bowl, cook on high 1 minute, stir, then cook a further minute or until heated through. Cut potatoes in half. Scoop out a spoonful of the cooked flesh. Pile bean mixture back into potato skins.
Top  with grated cheese. Reheat in microwave for 3 minutes.  Serve with a garden salad on side. Makes 4