You can use short cut bacon instead of the chorizo if you prefer. This recipe is low sodium, low sugar, low saturated fat and a low calorie lunch.
- 2 medium potatoes (2 x 150g)
- 2 tsp. Cream Cheese
- 20g chorizo (about 2cm)
- 50g sliced mushrooms
- 20g baby spinach leaves
- 20g red capsicum, diced
- 2 tsp. olive oil
- Sprinkle oregano
- Salt and pepper to taste
- Pierce potatoes with a skewer, about 5 times each potato. Microwave for 8-10 minutes or until softened. Place on a plate and set aside to cool slightly.
- Meanwhile in a small non-stick fry pan heat olive oil, sauté capsicum and chorizo for a couple of minutes. Add mushrooms and sprinkle with oregano, cooking a further couple of minutes until mushrooms have collapsed. Add spinach, stirring until wilted, then season with salt and pepper once cooked, take off heat.
- Slice top of each potato and scoop out ¾ of the potato with a teaspoon. Place the scooped potato into a bowl with the sautéed filling, mix with cream cheese and place back into potato. You can either eat as is or you can heat back up in microwave for 30 seconds to 1 minute or crisp up on the oven for 10 minutes on 180C.
Servings: 2 Serving size:214g
|Average Serve||Average 100g|
|Energy||877 kJ||409 kJ|
|209 Cal||98 Cal|
|Protein||8.1 g||3.8 g|
|Fat, total||8.6 g||4 g|
|- saturated||2.3 g||1.1 g|
|Carbohydrate||22.3 g||10.4 g|
|- sugars||1.4 g||0.7 g|
|Sodium||148 mg||69 mg|
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