Stuffed Baked Potatoes

  • 4 medium-sized baking potatoes for each kind of stuffing
  • olive oil for greasing
  • sea salt for serving

Preheat the oven to 400F. Score the potatoes with a cross and rub all over with oil. Place on a baking sheet and bake for 45-60 minutes or until a knife inserted into the centers indicates that they are cooked. Cut the potatoes open along the score lines and push up the flesh from the base with your fingers. Season with sea salt and fill with your chosen stuffing.

Red Bean Stuffing
  • 1 x 15 oz can of red kidney beans
  • 7 oz. low fat cottage or cream cheese
  • 2 tbsp mild chili sauce
  • 1 tsp ground cumin

Drain the beans, heat in a pan or microwave and stir in the cream cheese, chili and cumin.

  • Yields: Enough to fill 4 potatoes
  • Preparation Time: 15 minutes
Soy Vegetable Stuffing
  • 2 leeks, thinly sliced
  • 2 carrots, cut in sticks
  • 1 zucchini, thinly sliced
  • 4 oz baby corn, halved
  • 3 tbsp. groundnut or sunflower oil
  • 4 oz button mushrooms, sliced
  • 3 tbsp soy sauce
  • 2 tbsp dry sherry or vermouth
  • 1 tbsp sesame oil
  • sesame seeds, to sprinkle

Stir fry the leeks, carrots, zucchini and baby corn in the oil for about 2 minutes, then add the mushrooms and cook for another minute. Mix together the soy sauce, sherry and sesame oil and pour over the vegetables. Heat through until just bubbling and then scatter over the sesame seeds.

  • Yields: Enough to fill 4 potatoes
  • Preparation Time: About 30 minutes
Cheese and Creamed Corn Stuffing
  • 1 x 15 oz can creamed corn
  • 4 oz cheese, grated
  • 1 tsp dried mixed herbs

Heat the corn, add the cheese and mixed herbs.

  • Yields: Enough to fill 4 potatoes
  • Preparation Time: 5 minutes or less