Ofenkartoffel nach türkischer Art

Zutaten

• 1 baking potato ((225g raw weight))
• low-calorie cooking spray
• 20 g reduced-fat Cheddar, (finely grated)
• salt and freshly ground black pepper, (to taste )
• 50 g pickled red cabbage ((drained weight))
• 50 g cherry tomatoes, (quartered )
• 50 g tinned sweetcorn ((drained weight))
• 1/2 red pepper, (deseeded and finely sliced )
• 2 tsp extra light mayonnaise
• 1 spring onion, (finely sliced )

Zubereitung

1. 1

   Preheat: First things first, cook your baked potato. Preheat the oven to 190ºC. Prick the skins of the potato and spray the outsides with low-calorie cooking spray. Then pop into your oven for 90 minutes.

2. 2

   Slice: When your potato is ready, carefully slice it in half. Fluff up the flesh in both halves with a fork, sprinkle over the cheese, and season with salt and pepper. Fluff a little more so it combines.

3. 3

   Add: To a small bowl, add the cabbage, tomatoes, sweetcorn, pepper, and mayonnaise. Mix well, then season to taste with salt and pepper.

4. 4

   Place the potato halves on a plate. Pile on the topping, then sprinkle over the spring onion. Serve!