Baked potatoes stuffed with baby spinach and tomatoes

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

By Food24 August 13 2010
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.