These scrumptious, protein-packed stuffed potatoes will be your new go-to recipe for family meals to share.
Tender, oven-baked potatoes filled with a hearty mixture of brown lentils and black beans with miso and tomato paste ensuring that each bite is bursting with umami goodness.
As a kid, I absolutely loved when my mum made her version of stuffed potatoes (usually with baked beans and cheese!). It was a meal we all looked forward to, even though in retrospect it was so simple! So, consider this recipe my homage to those cherished family meals, but with a deliciously updated, plant-based twist.
For spoon-fed babies you could puree the mixture together, or for baby-led weaning offer as it is!
Stuffed Potatoes
- 400 grams brown lentils (tinned)
- 400 grams black beans (tinned)
- 1 brown onion
- 1 carrot
- 1 celery stick
- 2 garlic cloves
- 1 tsp dried oregano
- 1 tsp miso
- 1 TBSP tomato paste
- 800 grams diced tomatoes (tinned)
- 1 TBSP olive oil
- 1 tsp honey (omit under 12 months)
- Salt and pepper to taste
- 4 medium sized potatoes to serve
Optional
- 1 cup grated cheese
-
Preheat the oven to 180 degrees Celsius.
-
Place whole potatoes on a baking tray and drizzle with olive oil. Pierce the tops with a fork. Place the potatoes into the oven to cook until soft - roughly 40 minutes.
-
Finely dice all vegetables
-
Heat oil in frying pan on medium high heat and once hot add in all diced vegetables, seasoning with salt. Cover for 15 minutes and cook on a low heat
-
Add in your oregano, miso and tomato paste then turn up the heat, cooking for a further two minutes
-
Next rinse and drain the lentils and black beans and add them in with the diced tomatoes and honey. Bring this to a simmer. Cook for 30 minutes until slightly reduced. Season with extra salt and pepper to taste if required
-
Once the potatoes are cooked, remove them from the oven and cut a cross into the top to open them up a little to fill
-
Fill with the lentil/bean mix. If tolerating dairy, you can top with grated cheese and bake until melted
You can serve with yoghurt/sour cream on top and fresh herbs or alternatively a serve of guacamole.
You can also sub this filling with bolognese or Mexican mince for another alternative.
Able to be frozen: the lentil/bean mix can be frozen for up to 3 months.
Add a comment
Show Comments
0Leave a comment
Your email address will not be published. Required fields are marked *