Potatoes in the their skins are a rich iron source, cottage cheese is packed with protein and calcium, and the red pepper and tomatoes are good sources for vitamin C.

Serves 4

• 4 fist sized baking potatoes
• 2 Tablespoons mayonnaise
• 1 1/4 cups lowfat cottage cheese
• 2 hardboiled eggs
• 1/4 teaspoon salt (or more to taste)
• Freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 cup sharp cheddar cheese
• 1 teaspoon dijon mustard
• 2 teaspoons fresh dill, 1 teaspoon fresh thyme and 1 teaspoon fresh parsley

Bake the potatoes as you normally would, until done. Once the potatoes are cool, scoop out the insides, leaving about an 1/8 of an inch on the skin. Mash the potatoes with the mayo and the cottage cheese, then add the remaining ingredients. Fill the potatoes evenly with the mixture, and sprinkle extra cheese on top. Bake until heated through, and top with a salsa of half of one red bell pepper, diced, one small tomato, a quarter of a green bell pepper, a pinch of the fresh herbs you chose for the potato, 2 Tablespoons spring onion, a squeeze of lemon, and 1 Tablespoon good quality olive oil. Serve with salad or fresh string beans.