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Lentil Stuffed Potato Skins

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Lentil Stuffed Potato Skins

Introducing Lentil Stuffed Potato Skins: A hearty and flavorful dish perfect for any occasion! 🥔🌱


  • Prep Time : 15 minutes
  • Cook Time :1 Hour
  • Total Minutes :1 Hour 15 minutes
  • Servings: 2 Servings 
  • CALORIES: Approximately 400 to 425 kcal


  • 2 baking potatoes
  • 20 sprays sunflower oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 small onion
  • ½ small carrot
  • 2 garlic cloves
  • 1 tsp rosemary, fresh
  • 1 tsp thyme, dried
  • 80g red lentils
  • 1 can chopped tomatoes
  • 30g rocket, fresh


  1. Preheat the oven to 200C.
  2. Use a fork to prick the potatoes, then five sprays of oil, salt, and pepper should be applied to each one. 45 minutes of baking at 200°C in a preheated oven.
  3. Meanwhile, thinly slice the onion, carrot, and garlic. In a big pan, heat the remaining oil over medium heat.
  4. The onion and garlic should be fried for a few minutes or until they start to soften. Then stir the carrots for a few minutes. Red lentils, rosemary, and thyme are added. Season and combine.
  5. Tomatoes should be added and properly mixed. In order to cook the potatoes, bring to a boil and then lower the heat to a slow simmer. Check after 15 minutes and, if needed, add a little water.
  6. After 45 minutes of cooking, chop off the top of the potatoes and scoop out the majority of the flesh, leaving a layer that will support the potato’s skin. This potato should be roughly mashed.
  7. Put this potato in the lentil mixture, stir it together, and then put it into the potato shell. Bake it for a further 15 minutes, and then serve it with fresh rocket.

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