Black Bean Stuffed Potatoes


4 medium-large potatoes

  • 1 red onion, finely diced

  • 2 cloves garlic, minced

  • 4 button mushrooms, diced

  • 1 can of black beans

  • 1 cup fresh spinach or 4 cubes frozen and thawed spinach

  • 2 tsp red curry paste mixed with a splash of hot water

  • 2 Tbsp honey

  • Salt and pepper

  • 1/2 cup milk

  • 1/2 cup of grated cheese

Green salad:

  • 120g bag of salad greens

  • 1 tbsp olive oil

  • 1 lemon, juiced

  • Salt and pepper to taste

DIRECTIONS

  1. Roast, bake, or microwave potatoes until cooked through. If microwaving- make sure to prick holes with a fork before heating. Let cool completely before cutting the potatoes in half length-ways and scoop the flesh into a bowl.

  2. Line a baking tray and preheat the oven to 200C.

  3. In a frying pan add the oil and sauté the onion, garlic, mushrooms, and capsicum until the onion is soft and translucent. Add the curry paste, honey, spinach, and black beans to the pan.

  4. Mix well to incorporate everything before removing it from heat. Add the milk and potato flesh and mix well/mash to combine together. Add salt and pepper to taste.

  5. Divide the stuffing into 8 parts and spoon the potato mix into the shells by pressing down firmly and heaping them right up to use up all of the stuffing.

  6. Sprinkle cheese on top before placing the potatoes onto the lined baking tray and baking for around 10mins or until the cheese is melted and golden brown.

  7. To serve, whisk together the olive oil, lemon juice, salt, and pepper and drizzle over the salad greens. Toss to combine and serve as a side to the stuffed potatoes.