Name: Vegetarian Stuffed Potatoes
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 4 PEI russet potatoes, scrubbed; 1 cup French lentils, dry; 1/2 red onion, diced; 4 cloves garlic, sliced; 1 red bell pepper, diced; 2 cups mushrooms, sliced; 2 cups spinach, roughly chopped; 1/2 teaspoon crushed chili flakes; 1 tablespoon olive oil, plus more for drizzling; Salt; Black pepper; 1/2 cup plain yogurt; 1 tablespoon lemon juice; 1 green onion, finely chopped; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons dried or fresh dill, finely chopped; Salt; Black pepper

Vegetarian Stuffed Potatoes

Author: Stephanie Kay

Filled with plant-based protein and fibre, and topped with a tangy yogurt sauce, these vegetarian stuffed baked potatoes make a hearty weeknight meal or simple meal prep idea.

Author: Stephanie Kay
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Mains
Cuisine: Vegetarian, Gluten-Free
Diet: Vegetarian

Ingredients

Stuffed Potatoes:

4 PEI russet potatoes, scrubbed
1 cup French lentils, dry
1/2 red onion, diced
4 cloves garlic, sliced
1 red bell pepper, diced
2 cups mushrooms, sliced
2 cups spinach, roughly chopped
1/2 teaspoon crushed chili flakes
1 tablespoon olive oil, plus more for drizzling
Salt
Black pepper

Yogurt Sauce (optional):

1/2 cup plain yogurt
1 tablespoon lemon juice
1 green onion, finely chopped
2 tablespoons fresh parsley, finely chopped
2 teaspoons dried or fresh dill, finely chopped
Salt
Black pepper

Instructions

Preheat oven to 400°F. Prick potatoes all over with a fork, rub with oil, and season generously with salt and pepper.
Place potatoes directly on an oven rack and roast until soft when squeezed and skin is crisp, about 60–75 minutes. While the potatoes are cooking, prepare the yogurt sauce and lentil filling.
In a small bowl, combine yogurt, lemon juice, herbs and a pinch of salt and pepper, stir to combine, and set aside.
In small pot, combine lentils with 3 cups of water and a pinch of salt. Bring water to a boil, reduce to simmer and cook for 20 minutes or until lentils are tender. Once cooked, strain, rinse and set aside.
In a separate pan, warm oil on medium-high heat, add onion and cook for 2-3 minutes until tender.
Add garlic, bell pepper, mushrooms and chilli flakes and cook for another 4-5 minutes until all vegetables are tender.
Season with salt and pepper, add spinach and cook for another 2-3 minutes, stirring frequently, until spinach is wilted.
Add cooked and strained lentils directly to the pan of vegetables and toss to combine. Season with salt and pepper to paste.
Once the potatoes are cooked, remove them from the oven, slice them lengthwise down the centre and stuff each potato with a quarter of the lentil filling.
To serve, top each potato with a dollop of yogurt mixture and a sprinkle of parsley.

Nutrition

Serving Size: 1 potato
Calories: 403 calories
Sugar: 6 grams
Fat: 6 grams
Carbohydrates: 69 grams
Fiber: 9 grams
Protein: 20 grams

Find it online: https://kaynutrition.com/vegetarian-stuffed-potatoes/