Ingredients:

4-6 jacket potatoes

500grams cottage cheese

1 pot (300 ml) Greek yoghurt

8-10 radish

2 bunches spring onion

salt, pepper.

1. Scrub the potatoes, clean then bake the potatoes in the oven.
2. Pierce a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
3. Once potatoes are in the oven, cut peppers, onion and squash in small dice, place in a roasting tray with olive oil, garlic powder and a sprinkle of salt.
4. Roast them until they are soft.
5. Remove the potatoes from the oven and let cool enough to handle.
6. Cut in half horizontally.
7. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
8. In the bowl mix scooped out potato insides and roast vegetables, along with the juice from roasting veg. season with salt, pepper and dry oregano.
9. Arrange the potato skins skin-side down on the roasting pan or rack.
10. Place 2 spoons of potato and roast veg. mix in each skin.
11. Return to the oven.
12. Bake for 5 minutes.
13. Remove from oven.
14. Serve sprinkled with homemade pesto.

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