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Stuffed Potatoes

Easy recipe for stuffed potatoes with a mexican(ish) twist.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine Mexican, Vegan
Servings 2 people



  • 7 medium potatoes
  • 1 tsp olive oil
  • 1 sprig rosemary (optional)


  • 250 grams cooked lentils (about 8,8 ounces)
  • 1 onion diced
  • 1 tomato
  • 1 cup corn
  • 3 cloves garlic
  • 1 red bell pepper
  • 1/2 tsp smoked paprika powder
  • 1 tsp cumin powder
  • 1 hot pepper (optional)
  • 3 tbsp nutritional yeast (optional)
  • 1 spring onion


  • 1 avocado
  • 1/2 lemon



  • preheat your oven to 200 celcius or about 390 farenheit. Coat your potatoes with the olive oil and sprinkle with salt and pepper. You can also add additional spices to taste, I used smoked paprika and garlic powder, but this is completely optional. Also if you want you can add sprinkle the potatoes with some rosemary. Now place the potatoes on a baking dish and put them in the oven for about 20 minutes depending on the size of your oven and potatoes. When you can easily poke them with a fork and the skin is a bit crisp, but not burnt, they are done. While the potatoes are in the oven you can make the lentils and avocado.


  • Warm up a pan over medium heat. Once the pan is hot you add the diced onion and minced garlic and saute them for about 2 minutes over medium/low heat. Now add the remaining ingredients besides the nutritional yeast and spring onion. cook everything over medium heat for about 10 minutes and add salt and pepper to taste. Turn of the heat and add the nutritional yeast and mix it through the lentils. Use the spring onions as garnish and some extra flavour.


  • Simply mash a ripe avocado with the juice of half a lemon and some salt and pepper to taste.