Baked spuds with low-cal fillings this week 🙂 Prawn cocktail (with the sauce made from 4 tbps low-fat Greek yoghurt and 2 tbsp mayo — it works pretty darn well!) and cheesy baked beans done with low-fat cheese triangles  and sliced spring onions sprinkled over the top. Yum!
I don’t really have the time to do traditional jacket spuds in the oven, and that process uses a lot of ‘leccy, so to get my potatoes baked, I used the time-honoured(ish) method of carefully washing all the soil off, piercing several times with a knife and bunging it through the microwave on full power (about 7 minutes per 200g of potato). Perfect!
 Not an approach I’d’ve thought of on my own, but it’s not bad ^^ The book recipe says to put a triangle on top of each potato after decanting the hotted-up beans over them, but this still keeps the cheese concentrated in one place, so when I do this one tomorrow I’m going to hot the beans up in a saucepan, stir the cheesy triangular goodness until it’s lovely and melty, and add a spoonful or two of mustard to give the whole thing a bit of a kick 😀