May 2022

Baked potatoes with kidney beans, almonds & sauerkraut

Serves: 8 - 10
Time to make: 1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)


  • 4 medium baking potatoes, skin on, scrubbed
  • 1 x 400g can no-added-salt kidney beans, rinsed, drained
  • 1 small zucchini, diced
  • 2 tablespoons chopped flat-leaf parsley
  • ¼ cup natural almonds, chopped
  • 75g reduced-fat feta, crumbled
  • ¹/³ cup reduced-fat sour cream
  • 1 cup purple sauerkraut
  • Mixed salad leaves, to serve


  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Prick potatoes all over with a fork, place on prepared tray. Bake for 50–55 minutes, turning the potatoes half way through cooking time, or until tender when pierced with a skewer. Set aside to cool slightly.
  2. Meanwhile, combine kidney beans, zucchini, parsley, almonds and feta in a large bowl. Season with cracked black pepper.
  3. Make a cut along the top of each potato. Gently separate sides and use a fork to lightly mash the flesh. Spoon and pile one-quarter of the filling into each potato. Return to oven. Bake for 10 minutes more, or until heated through.
  4. Top potatoes with sour cream and sauerkraut, and serve with mixed salad leaves.

Hero ingredient

Baked potato

Spuds have a bad reputation, but they are nutritious, with 4g of fibre in one medium potato. Just make sure you leave the skin on to reap the most health benefits!