Baked potatoes with a twist

Try this healthy alternative to the traditional baked potato!
4 x
Nutritional Information
Per Serving
  • Energy: 795 KJ
  • Protein: 8g
  • Total fat: 5g
  • Saturated fat: 1g
  • Carbohydrates: 24g
  • Sugars: 3g
  • DietaryFiber: 5g
  • Sodium: 220mg
  • To Prep: 10 minutes
  • To Cook: 15 minutes

Ingredients

  • 4 medium potatoes
  • 1/4 cups red lentils
  • 1 celery
  • 1 carrot
  • 1 cup vegetable stock, reduced salt
  • 1/4 cups soy or dairy milk (reduced fat)
  • 1/4 cups cashew nuts (toasted)

Method

  1. Pre-heat oven to 200°C. Wrap each potato in foil and bake for 15 minutes or until cooked through.
  2. Place lentils, finely chopped carrot, diced celery and stock in a small saucepan and bring to the boil. Reduce heat, cover and cook for 10 minutes.
  3. Scoop out flesh of potatoes leaving a hole for filing. Mix potato with lentil mixture and milk then return to potatoes. Sprinkle with cashews and serve with a green salad.