Stuffed baked potatoes are easy to prepare and will make a delicious and healthy lunch, dinner or side dish. Add a fresh summary kick with a yogurt-herb sauce.

Preparation time: 50 minutes

What you need:

4 large floury potatoes, halved

1 tablespoon oil

1 medium onion, chopped

5oz (150g) baby spinach

7oz(200g) mushrooms, quartered

5oz (150g) shredded mozzarella or other cheese

1 cup (150g) cherry tomatoes

1 tablespoon oregano

Salt and pepper to taste

For the herb sauce:

1 cup (250g) plain yogurt

2 tablespoons chopped herbs (parsley, dill, cilantro – whatever you prefer)

salt and pepper to taste

2 teaspoons lemon juice

How to do it:

Preheat oven to 400°F (200°C).

Rinse and dry the potatoes and cut in half, brush them with a little oil and place them on a baking tray (cut side up).

Bake the potatoes for about 30 minutes, or until soft when you prick with a fork.

Heat 1 tablespoon of oil in a large pan at medium heat, add the onions and cook for 3-4 minutes.

Add the tomatoes and the mushrooms and cook for another 3 minutes. Season with salt, pepper and oregano. Reduce heat and add spinach. Mix everything well.

Once the potatoes are soft, scrape out a bit of the soft potato flesh to make a bit of a mold; mix the mash with the veggie filling.

Fill the potatoes with the veggie filling and top with the cheese. Bake for another 5-10 minutes until the cheese has melted.

For the herb sauce:

In the meantime, mix the yogurt with herbs and lime and taste with salt and pepper. Add a but of water, if the yogurt is very stiff.

Serve the stuffed baked potatoes and top them with the herb sauce.

Enjoy!