Baked potatoes stuffed with baby spinach and tomatoes

Recipe from: 13 August 2010

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 2
    large baking potatoes
  • 1
    onion, finely diced
  • 1
    packet baby spinach
  • 1/2
    punnet baby tomatoes, halved
  • 4-5
    coconut milk
  • 5
    ground coriander
  • sprinkle of chilli flakes
  • 1
    Xylitol/ Fructose/ Sugar
  • 1
    squeeze of lemon
  • herbal salt and cracked black pepper to taste
  • olive oil for frying


15 mins
Heat oven to 180.
Prick potatoes with a knife or fork all over and place them in the oven for about 20 - 30 minutes until the skins are crispy and a sharp knife slides easily through the potato.
Fry the onion in a little olive oil and a sprinkle of salt until translucent.
Add the spinach and fry gently until wilted.
Add the coriander and chilli flakes and stir to combine.
Turn down the heat and add the coconut milk - the consistency must not be too runny, but there must still be enough sauce for both potatoes.
Add the xylitol, baby tomato halves, squeeze of lemon and salt and pepper to taste.
Stir to combine all the flavours.
Simmer for about 5 minutes.
Taste again to check the seasoning.
Cut the potatoes into quarters and top with the spinach and tomato mixture.

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Read more on: starch  |  bake


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