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Prep 5 minCook 65 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
2 large baking potatoes (550 g)
300 g cottage cheese
10 g chives, snipped
10 ml extra-virgin olive oil (9 g)
150 g carrot, cut into sticks, to serve
1 g iodised table salt
Ground black pepper, to taste
2 slices wholegrain bread (80 g), to serve
Method
Heat the oven to 200C/400F. Prick the potatoes all over with a fork, rub them with the oil and set them straight on the oven shelf.
Bake 60-70 minutes. They are done when the skin is dry and papery and a skewer slides to the centre and back out with no resistance at all; any drag means the middle is still waxy.
Split them lengthways, push the ends towards each other to open the flesh, and fork the inside about so it is fluffy rather than a solid block.
Fill with the cottage cheese, season, and scatter the chives over. Toast the bread and serve it alongside with the carrot sticks. Serve the carrot sticks alongside.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Recipes whose current method uses no more than one cooking vessel, which may reduce pan handling and cleanup without guaranteeing a lighter overall task.
Recipes whose current method is recorded as low grip demand and no more than light chopping; the filter describes the method, not an individual cook’s suitability.
Recipes whose current method combines low recorded grip demand with no recorded hot-liquid transfer, narrowing two observable task demands without making an accessibility claim.
Recipes with low recorded grip demand and no more than one cooking vessel, useful when repeated pan handling is the burden you want to reduce.
Baked Potato with Cottage Cheese and Chives
Serves 2 · Prep 5 min · Cook 65 min
A properly baked potato, forked open and filled with cottage cheese rather than butter and cheese. Plain in the good way.
Ingredients
2 large baking potatoes (550 g)
300 g cottage cheese
10 g chives, snipped
10 ml extra-virgin olive oil (9 g)
150 g carrot, cut into sticks, to serve
1 g iodised table salt
Ground black pepper, to taste
2 slices wholegrain bread (80 g), to serve
Approximate per serving
2178 kJ / 520.5 kcal · protein 35.7 g · carbohydrate 55.1 g · fibre 8.4 g · fat 14.1 g · sodium 823.1 mg
Method
Heat the oven to 200C/400F. Prick the potatoes all over with a fork, rub them with the oil and set them straight on the oven shelf.
Bake 60-70 minutes. They are done when the skin is dry and papery and a skewer slides to the centre and back out with no resistance at all; any drag means the middle is still waxy.
Split them lengthways, push the ends towards each other to open the flesh, and fork the inside about so it is fluffy rather than a solid block.
Fill with the cottage cheese, season, and scatter the chives over. Toast the bread and serve it alongside with the carrot sticks. Serve the carrot sticks alongside.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Everyday cooking that takes reflux seriously: your own triggers rather than a blanket banned list, and evenings that sit lighter before bed, which is what current guidance supports. It works alongside your treatment, and some symptoms need a doctor rather than a different dinner.
