Garlicky kale & bean stuffed potatoes
2
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
These double-baked potatoes are filled with a delicious combination of red pepper, onion, beans and curly kale, plus garlic and fresh thyme for extra flavour.
Ingredients
Baked potato(es)
4 large, cooked
Olive Oil
2 teaspoon(s)
Red pepper
1 medium
Red onion
1 small
Thyme, Fresh
2 teaspoon(s)
Garlic
2 clove(s)
Kale, raw
120 g
Cannellini Beans, cooked
1 can(s), large, drained
Vegetable stock cube
½ cube(s), 80mls
Low Fat Spread
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Prick the potatoes all over with a fork and put on a baking tray. Bake for 1 hour, until tender, then set aside to cool slightly.
2
Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Cook the pepper, onion, thyme and garlic, stirring, for 10 minutes, until the vegetables are very soft. Add the kale and cook, stirring, for 5 minutes, until wilted, adding a splash of water if the mixture starts to dry out. Keep warm.
3
Reserve 90g of the beans and put the rest into a food processor. Blitz until smooth, then transfer to a medium bowl.
4
When the potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out the potato flesh, leaving a 1cm thick shell. Put the potato flesh in the bowl with the puréed beans, then mash with a fork until combined. Stir in the stock and low-fat spread, then season to taste. Spoon the mixture back into the potato shells and return to the baking tray. Bake for 5 minutes, until heated through.
5
Stir the reserved beans through the vegetable mixture. Season to taste, pile the mixture onto the potatoes, then serve.
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