Baked potatoes with capsicums and spring onions
Easy, quick and delicious, serve with a salad and crusty bread for dinner or lunch. Serves 4 4 large (or 8 small) baking potatoes, washed salad leaves for serving Filling: ½ cup finely diced red capsicums ¼ cup finely sliced spring onion ½ cup sliced mushrooms (optional) ½ cup natural yoghurt 1 cup grated tasty…







