Loaded Spud

Serves 1
Time 1 hour 20 minutes


1 tbsp extra virgin olive oil
1 large white potato
½ cup cheddar cheese, grated
¼ purple cabbage, shredded
1 tomato, chopped
½ can corn
2 slices tinned beetroot, sliced
¼ pineapple, chopped
1 tbsp sour cream
1 spring onion, sliced


Preheat oven to 200°C.

Rub extra virgin olive oil over potato and sprinkle with salt. Place on the top shelf of the oven and cook for 1 hour, turning once.

Slice potato in half.

Add toppings to serve.