Stuffed Baked Potatoes
Stuffed Baked Potatoes
This quick and tasty meal packs a nutritious punch. Sweet potatoes are full of beta-carotene goodness, which supports the health of your eyes, mucous membranes and skin.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 medium sweet potatoes, washed, skin on
- Olive oil
- 400g tin red kidney beans, drained & rinsed
- 1 medium avocado, diced
- 1 large tomato, diced
- 1 small red onion, finely diced
- Handful coriander leaves, roughly chopped
- Juice & zest 1 lime
- Handful grated cheese, for topping
- Lime wedges, to serve
Method
- Preheat oven to 220°C.
- Coat sweet potato with olive oil and place in oven on baking tray for 1 hour, or until cooked through.
- In medium bowl, toss kidney beans, avocado, tomato, onion and coriander, and add lime juice and a little lime zest.
- When potatoes are done, cut down middle lengthways and fill with kidney bean mixture. Top with grated cheese and serve with a wedge of lime.
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