Baked potatoes with a twist

Baked potatoes with a twist

  • To Prep: 10 minutes
  • To Cook: 15 minutes


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


  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.

Per Serving:

Energy (kJ) 795 KJ
Protein (g) 8g
Fat, total (g) 5g
Saturated (g) 1g
Carbohydrate (g) 24g
Dietary Fibre (g) 5g
Sodium (mg) 220mg