Jacket potato with cottage cheese and pepper

4 x 113g/4oz baking potatoes
salt and ground black pepper

For the cottage Cheese and pepper filling 
1 small red pepper
1 small yellow pepper
113g/4oz fat-free natural cottage cheese
1 tbsp chopped fresh coriander

1. Scrub the potatoes and bake in a preheated over at 200ºC/400ºF/Gas Mark 6 for about 1 hour, until tender.

2. Cut each potato in half lengthways and scoop out most of the flesh, leaving a little potato around the inside of each skin. Season lightly with salt and pepper, then fill the potatoes with the filling:

3. Place the peppers under a preheated grill, turning until charred and blistered all over. Cut in half, remove the seeds and cut the flesh into thin strips. Mix the pepper strips with the cottage cheese and pile into the potato skins. Sprinkle with coriander.