Russian Potatoes

(SERVES 4)

• 4 large unpeeled potatoes
• 275 g/10 oz/1 small can diced mixed vegetables, drained
• 30 ml/2 tbsp low-calorie mayonnaise
• 15 ml/1 tbsp chopped parsley
• Freshly ground black pepper
• 5 ml/1 tsp caraway seeds

Scrub the potatoes and pick all over with a fork. Bake in a preheated oven at 190degree C/375 degree F/gas mark 5 for about 1 hour or until the potatoes feel soft when squeezed. Alternatively cook in the microwave according to the manufacturer`s instructions. Meanwhile, mix the vegetables with the mayonnaise, parsley and pepper. Cut in a large cross in the top of each potato and squeeze the sides gently to open. Spoon over the vegetable salad and sprinkle with caraway seeds before serving.