Baked potatoes with kidney beans, almonds & sauerkraut
Serves: 8 - 10
Time to make: 1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
- 4 medium baking potatoes, skin on, scrubbed
- 1 x 400g can no-added-salt kidney beans, rinsed, drained
- 1 small zucchini, diced
- 2 tablespoons chopped flat-leaf parsley
- ¼ cup natural almonds, chopped
- 75g reduced-fat feta, crumbled
- ¹/³ cup reduced-fat sour cream
- 1 cup purple sauerkraut
- Mixed salad leaves, to serve
- Preheat oven to 180°C. Line a large baking tray with baking paper. Prick potatoes all over with a fork, place on prepared tray. Bake for 50–55 minutes, turning the potatoes half way through cooking time, or until tender when pierced with a skewer. Set aside to cool slightly.
- Meanwhile, combine kidney beans, zucchini, parsley, almonds and feta in a large bowl. Season with cracked black pepper.
- Make a cut along the top of each potato. Gently separate sides and use a fork to lightly mash the flesh. Spoon and pile one-quarter of the filling into each potato. Return to oven. Bake for 10 minutes more, or until heated through.
- Top potatoes with sour cream and sauerkraut, and serve with mixed salad leaves.
Spuds have a bad reputation, but they are nutritious, with 4g of fibre in one medium potato. Just make sure you leave the skin on to reap the most health benefits!