Look at this wonderful recipe for loaded baked potatoes, from registered dietitian, Cheryl Meyer. Give this delicious recipe a try!
- That loaded baked potatoes are so easy to make. Both oven and airfryer methods provide beautifully crispy and flavourful on the outside, whilst soft and fluffy on the inside baked potatoes.
What the dietitian says:
- Draining and rinsing tinned beans reduces the sodium content by as much as 40%, what a win!
- 4 small-medium sized potatoes (approx 150g each)
- 3 teaspoons olive oil, divided
- 1 x 400g tin of black beans, drained and rinsed
- 1 teaspoon crushed garlic
- ½ teaspoon ground cumin
- 1 small onion
- ⅔ cup low fat plain yoghurt
- 1 cup grated cheddar cheese
- 4 spring onions, finely diced
- salt & pepper, to season
- Rinse, scrub and dry your potatoes. Using a fork, thoroughly prick the skins, brush or rub with olive oil and season with salt.
Oven bake: place on a baking sheet and bake at 200℃ for 1 hour until fork tender.
Airfryer: spread out within the basket, set to 180℃ and roast for 30 – 40 minutes until for tender.
- Just before the potatoes are ready, saute the diced onion, drained and rinsed black beans, crushed garlic and ground cumin in olive oil to soften the onion and warm through the beans.
- Slice the potatoes lengthwise down the middle (not all the way through), gently squeeze open and top each one with yoghurt (about ½ a small tub), ¼ cup grated cheese, ¼ of the bean mixture and a diced spring onion.
- The 2-3 cloves of fresh minced garlic can be substituted with 1 teaspoon crushed garlic.
- To cut down the baking time, microwave the potatoes for 3 to 4 minutes before baking.
Nutrition Information: Per serving
Energy: 1448 kJ
Protein: 16.2 g
Carbohydrate: 46.3 g Of which, total sugars: 3.2 g
Fat: 3.2 g
Fibre: 10.7 g
Sodium: 267 mg