A light and nutritious main dish from Veet.
Serves 4 with a salad or steamed vegetables and hemp seeds
4 medium potatoes unpeeled
150 g mushrooms
splash of olive oil
1 clove garlic minced (optional)
2 tbsp organic yoghurt
salt and pepper to taste
8 thin slices of cheddar
Wash the potatoes, prick them a few times and place them in the oven for 45 minutes to 1 hour. You will know when they are ready by running a knife through them and find the flesh of the potato is soft. While the potatoes are cooking cut the broccoli and it’s stem into small pieces. Steam the broccoli for 10 minutes or until soft. Dice the mushrooms and fry them in a splash of olive oil and cook for 5 minutes.
Once the potatoes are cooked, cut each one of them in half lengthways and scoop out the flesh reserving the skin. Put the flesh in a bowl and mix with the broccoli, mushrooms, yoghurt, garlic (if using) and salt and pepper to taste. Place the filling into the potato skins and top with the cheddar cheese. Pop back in the oven for 10 minutes or until the cheese has melted and crisped up a bit.