Garlicky kale and bean stuffed potatoes
found in Mains - Vegetarian
 | 10 SPs |  | Vegetarian |  | Nut Free |  | Gluten Free |
Prep: 20 minutes
Cook: 1 hour 5 minutes
Difficulty:
Moderate
These double-baked potatoes are bursting with extra flavour.
Ingredients
- 4 potatoes, large
- 2 tsp olive oil
- 1 red pepper, deseeded and thinly sliced
- 1 red onion, halved and cut into thin wedges
- 2 tsp thyme
- 2 garlic cloves, sliced
- 120g kale, shredded
- 400g cannellini beans, drained and rinsed
- 80ml vegetable stock, double-strength
- 1 tbsp low-fat spread
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Wash and dry the potatoes and prick all over with a fork and put on a baking tray. Bake for 1 hour, until cooked. 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 continuously for 10 minutes, until very soft. Add the kale and keep stirring for 5 minutes, until wilted. Add water if the veg starts to dry out. Set aside and keep warm.
3
Reserve 90g of the beans and put the rest in a food processor. Blitz until smooth, then transfer to a medium-size bowl.
4
When the potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out the flesh leaving a 1cm-thick shell. Put the potato flesh in with the pureed beans, then mash with a fork to combine. Stir in the stock and low-fat spread, then season to taste. Spoon the mixture into the potato shells and return to the baking tray. Bake for 5 minutes.
5
Stir the reserved beans through the pepper, garlic and kale mixture and season to taste. Pile on top of the potatoes and serve.
