Ingredients:

1 USA russet Burbank Potato (about 150g)
15g (1 tbsp) to 25g (1 ½ tbsp) light sour cream
25g grated cheddar cheese
20g mixed frozen vegetables,
microwaved for 1 minute till softened
15g turkey ham, cut into cubes
A pinch of white pepper powder

Method:

Microwave or bake the potato for about 5 to 8 minutes, till cooked and soft.

Remove, cut off the top 1/8 and scoop out the flesh inside, leaving a layer of potatoes about ¼ cm all around to make sure that the potato is still intact. Scoop out the potato flesh from the top part as well.

Mash the potato flesh and add the sour cream, turkey ham, mixed vegetables and ¾ of the cheese and the pepper powder.

Mix well and stuff back into the potato – top with the remaining cheese – bake in an oven toaster for 3 to 4 minutes till the top is golden brown and crusty. Serve with some fresh salad like lettuce, a few slices of cucumber and tomatoes for a really good breakfast that can take you through the whole day!