Friday, August 13, 2010

Not Your Average Baked Potatoes Stuffed with Baby Spinach and Tomato

On Tuesday night, I made a supremely tasty, but super simple baked potato. I know you're probably thinking baked potato - that's so boring! Well, this potato is not your average baked potato - it is very exciting and the flavours are amazing! (Take my word for it :))

Baked Potatoes Stuffed with Baked Spinach and Tomato:
(Serves 2)


2 Large Baking Potatoes
1 Onion, Finely Diced
Packet Baby Spinach
Half Punnet Baby Tomatoes, Cut in Half
4 - 5 Tablespoons Coconut Milk
A Teaspoon Ground Coriander
A Sprinkle of Chilli Flakes
A Teaspoon Xylitol/ Fructose/ Sugar
A Squeeze of Lemon
Herbal Salt and Cracked Black Pepper to Taste
Olive Oil for Frying


Heat oven to 180 degrees
Prick potatoes with a knife or fork all over and place them in the oven for about 20 - 30 minutes until the skins are crispy and a sharp knife slides easily through the potato
Fry the onion in a little olive oil and a sprinkle of salt until translucent
Add the spinach and fry gently until wilted
Add the coriander and chilli flakes and stir to combine
Turn down the heat and add the coconut milk - the consistency must not be too runny, but there must still be enough sauce for both potatoes
Add the xylitol, baby tomato halves, squeeze of lemon and salt and pepper to taste
Stir to combine all the flavours
Simmer for about 5 minutes
Taste again to check the seasoning
Cut the potatoes into quarters and top with the spinach and tomato mixture

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