1 grilled red (bell) pepper, skinned, seeded and diced
50g/2oz/⅓ cup cottage cheese
2 tbsp chopped fresh parsley
2 hot baked potatoes, halved
2 tbsp low-fat fromage frais
15g/½oz/1 tbsp butter
1 Mix together the grilled red pepper, cottage cheese and parsley.
2 Mash the potato flesh with the fromage frais and butter. Stir in the pepper mixture and spoon into the shells.