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

Instructions

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!