SHRIMP·FILLED BAKED SWEET POTATOES

We all love baked potatoes, and this healthy lunch is topped with low-fat cottage cheese, an antioxidant-boosting mango and corn salsa, and protein-powered shrimp.

SERVES: 4 PREP: 5 MINS COOK: 1 HOUR

4 small sweet potatoes, scrubbed and pricked with a fork

½ cup frozen corn kernels

2 plum tomatoes, cut into cubes

4 scallions, finely chopped

1 mango, pitted, peeled, and cut into cubes

⅓ cup finely chopped fresh cilantro

1 red chile, seeded and finely chopped (optional)

10½ ounces cooked and peeled shrimp

finely grated zest and juice of 1 lime

1¼ cups low-fat cottage cheese

salt and pepper, to taste

1 Preheat the oven to 400°F. Put the sweet potatoes on a baking sheet and bake for 1 hour, or until they feel soft when gently squeezed.

2 Meanwhile, bring a saucepan of water to a boil, add the frozen corn kernels, and cook for 3 minutes, or until tender. Drain into a strainer, then rinse under cold running water.

3 Put the tomatoes, scallions, and mango in a bowl, then stir in the cilantro, red chile, if using, and corn kernels and season with salt and pepper. Cover and chill in the refrigerator.

4 Put the shrimp and lime zest and juice in another bowl and season with salt and pepper. Cover and chill in the refrigerator.

5 Put the sweet potatoes on a serving plate, slit them in half, then open them out. Top with spoonfuls of the cottage cheese, then fill with the salsa and shrimp.

SUPES SCALLIONS

Scallions are small, immature plants of the onion family. Because they are leafy greens, they contain more plant-derived antioxidants and fiber than onions and shallots. They contain vitamins A and C, and the B vitamins, and they are a rich source of vitamin K.