Vegetarian Stuffed Potatoes
This vegetarian stuffed potatoes recipe is a paid partnership with PEI Potatoes. As always, all words, thoughts and opinions are my own.
Potatoes, like many other carbs, get a bad rap, but it is truly one that they do not deserve. Not only are potatoes low in calories, a source of fibre and a rich source of nutrients (especially when eaten with the skin on) but they are an incredibly inexpensive, convenient and versatile ingredient that can be used for any meal of the day. Whether they are roasted into breakfast potatoes, pureed into soups, or baked to perfection, potatoes are the perfect canvas for flavour and there are hundreds of ways to use them that will satisfy picky eaters and foodies alike. Not to mention, in Canada, we are lucky to have some of the best potatoes in the business right at our doorstep. PEI’s famous red soil is rich in iron making it ideal for growing nutrient-rich potatoes from family-owned farms.
So, if you’re looking a quick, easy, nutritious and delicious weeknight dinner that the whole family is sure to love, look no further than these vegetarian stuffed baked potatoes! This simple recipe is packed full of fibre, plant-based protein, colourful vegetables and fabulous flavour.
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.
- 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
- 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
- Black pepper
- 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.
- Serving Size: 1 potato
- Calories: 403 calories
- Sugar: 6 grams
- Fat: 6 grams
- Carbohydrates: 69 grams
- Fiber: 9 grams
- Protein: 20 grams
Keywords: baked, how to make, healthy, best