Delicious low-calorie recipes

Boil the potatoes in salted water until soft (boil them with all the skin on, washing them thoroughly beforehand). Red/pink potatoes are best here.

Grease the tart tins with olive oil, place the potatoes in them, and gently press them with a glass or hand to form baskets. One can be divided between two tart tins if the potatoes are large.

Place in a preheated oven at 180-190 °C (with convection) for about 40 minutes until they turn golden and crispy.

Prepare the beet and feta cheese stuffing by blending the cooked beets, feta cheese and pickled cucumber in a blender. The consistency of the mixture can be adjusted by simply adding water.

For a fresh and flavourful topping, make the avocado guacamole: mix sliced avocado, red onion, coriander, lime juice, cherry tomatoes and jalapeño pepper in a bowl.

Place the beetroot mixture in the potato tartlets and top with the guacamole.