Baked Potatoes with a twist recipe

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 795 KJ
  • Protein: 8g
  • Total fat: 5g
  • Saturated fat: 1g
  • Carbohydrates: 24g
  • Sugars: 3g
  • DietaryFiber: 5g
  • Sodium: 220mg
25 mins
4 people


  • 4 medium potatoes
  • 0.25 cups red lentils
  • 1 celery
  • 1 carrot
  • 1 cup vegetable stock, reduced salt
  • 0.25 cups soy or dairy milk (reduced fat)
  • 0.25 cups cashew nuts (toasted)


  1. Pre-heat oven to 200°C. Wrap each potato in foil and bake for 15 minutes or until cooked through.
  2. Place lentils, finely chopped carrot, diced celery and stock in a small saucepan and bring to the boil. Reduce heat, cover and cook for 10 minutes.
  3. Scoop out flesh of potatoes leaving a hole for filing. Mix potato with lentil mixture and milk then return to potatoes. Sprinkle with cashews and serve with a green salad.

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