Baked potatoes with savoury lentils and tomato

Sanitarium Health and Wellbeing New Zealand

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Baked potatoes with savoury lentils and tomato

Baked potatoes with savoury lentils and tomato

baked potato with lentils

5 minutes preparation
20 minutes cooking
easy difficulty
4 serves

Ingredients

8 medium potatoes, washed
1 x 425g can savoury brown lentils
1 x 380g bottle tomato pasta sauce
250g lite sour cream

Method

Prick skin of potatoes in several places and place on kitchen paper around edge of microwave turntable. Cook potatoes uncovered, on high for about 12 minutes or until potatoes are tender. Or bake in hot oven, 200°C, for about 1 hour or until tender.
Combine lentils and pasta sauce in a saucepan and warm through.
Cut a cross in the top of cooked potato and gently push to open. Spoon topping into and over baked potato, top with a little lite sour cream.

Tips

Mature potatoes work best for baking and boiling.
Agria and Coliban Potatoes are great varieties for baking.
Kipfler and Nicola varieties are great for boiling and for use in salads.

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