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 cheese
2 tsp prepared whole grain mustard

Preheat oven to 220°C.
Prick each potato several times with a fork.
Rub potatoes with a little oil and place on a baking tray in the middle of the oven. Bake in preheated oven for 45-60 minutes, or until potatoes are tender. Remove potatoes from the oven.
To serve, cut a cross into potato top. With both hands, press near the base of the potato to open the top.
Place all filling ingredients into a bowl and mix. Spoon into the opened up potato.
Serve with salad leaves.

Variation 1: Keep half the cheese to sprinkle on top of the filled potatoes. Place under a preheated grill until golden.

Variation 2: Microwaved baked potatoes
Prick potatoes with a fork to pierce the skin.
Place in microwave, and cook on high power for about 4-5 minutes for each potato; two potatoes will take 8-10 minutes. The time depends on the power of the microwave and the size of the potatoes.
Carefully remove potatoes from the microwave and follow instructions as above.