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Jane Houston

Stuffed Potatoes

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Servings: 4 adults
Course: 1 meal a day, 2 meals a day, 3 meals a day, BLW, Family Meals, Side Dish
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 180 degrees Celsius.
  2. 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.
  3. Finely dice all vegetables
  4. 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
  5. Add in your oregano, miso and tomato paste then turn up the heat, cooking for a further two minutes
  6. 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
  7. 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
  8. Fill with the lentil/bean mix. If tolerating dairy, you can top with grated cheese and bake until melted

Notes

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.