Jacket Potato with Cottage Cheese and Sweetcorn
Makes 1 serving

INGREDIENTS
250 g Potato (A medium baking potato. Weigh it, since they range from 200 g to well over 350. Raw, peeled weight.)
150 g Cottage cheese
60 g Sweetcorn, tinned and drained (Drained weight.)
20 g Spring onion
A few, snipped Chives
5 g Butter
For the skin Salt
Plenty Black pepper

METHOD
1. Heat the oven to 200°C. Prick the potato all over, rub the skin with salt and bake directly on the rack for an hour, until the skin is crisp and a skewer meets no resistance.
2. Split it, fluff the inside with a fork and add the butter and plenty of pepper.
3. Pile on the cottage cheese, sweetcorn, spring onion and chives.

Contains milk.

RECIPE NOTES
An hour in the oven, or ten minutes in the microwave and fifteen in the oven for the skin. The microwave-only version is fine to eat and has no crisp skin.
Cottage cheese in place of cheddar is the point: 150 g gives more protein than 40 g of cheddar at about the same calories, and a lot more filling.

Full recipe: https://www.getfuel8.com/recipes/jacket-potato-cottage-cheese-sweetcorn
