Baked potatoes stuffed with baby spinach and tomatoes

2 servings Prep: 15 mins, Cooking: 35 mins
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Not your average baked potato.These babies burst with flavour.

By Food24 August 13 2010
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Ingredients (11)

2 potatoes — large, sliced
1 onion — finely diced
1 baby spinach
1/2 baby tomatoes — halved
4-5 Tbs coconut milk
5 tsp coriander — ground
chilli flakes
1 tsp xylitol — fructose or sugar
1 lemon — squeeze
herbal salt and pepper
olive oil — for frying
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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.

For more of Leaine’s kitchen‘s recipes click here.

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