Baked vegetables in the oven
single courses from Chile
Stuffed baked potatoes
Stuffed baked potatoes
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
A different and healthier version of the typical Chilean stuffed potato.
preparation
step 1
First, boil the potatoes until they are cooked.
step 2
Meanwhile, prepare the lentils in a pot. Remember to soak for at least 3 hours before cooking. If you use wasil, remember to wash them in a colander to remove the foam and prevent swelling.
step 3
Chop the carrot, onion, red paprika, parsley and put them in a bowl. Add the cumin, salt to taste, oregano and garlic powder. When the lentils are ready, add them to the mixture and stir well.
step 4
When the potatoes are already cooked, take them to the minipimer to grind them and remain as mashed potatoes with water or vegetable milk until the consistency. Mix with the oats and add salt and pepper to taste.
step 5
Grease the baking sheet and begin to place the base of the stuffed potato. Approximately two tablespoons, leaving a hole in the center.
step 6
Then place the stuffing of the vegetables and lentils in the center, about 1 tbsp.
step 7
Finally, place the final layer of potato and carefully seal it with a fork, joining the base and the lid.
step 8
Bring the tray to the oven for about 30 minutes at 180ºC. You can leave them more or less time depending on whether you want them more toasted or not.
step 9
Serve with salad of your choice and enjoy!