Serves 4

4 large potatoes
Salt and pepper
4 tbsp Anchor Non Fat Milk Powder
½ cup cottage cheese
¼ cup blue vein cheese, crumbled
4 tbsp finely chopped spring onions
2 tbsp finely chopped green pepper

Bake potatoes at 180°C for about 1 hour until soft. Alternatively, bake in the microwave on high (100%) powder for about 9 minutes. Cut the potatoes in half lengthwise. Carefully scoop out the cooked potato flesh, leaving the shell intact. Mash the potato flesh in a bowl and mix in the remaining ingredients. Pile back into the potato shells. Return the potatoes to the oven and bake a further 15-20 minutes until tops are lightly crusted. Alternatively, reheat in the microwave and place under a grill to brown.