Stuffed Potatoes
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Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowThese 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.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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