Main Dishesdeliciouslyella
Walnut & Lentil Jacket Potatoes
Our rich and satisfying walnut-lentil ragu makes the perfect topping for a jacket potato. Served with a creamy mint and parsley yoghurt we think this makes a seriously satisfying dinner.
👥 4 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●microwave
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C / 180°C fan.
2
Pierce each potato several times with a fork and rub with the olive oil. Place on a baking tray and bake for about ⏱️ 1 hour - timing will depend on your oven and the size of your potato. You want to be able to pierce the potatoes with a fork and feel no resistance. Alternatively - if you want to take a shortcut you can place the potatoes, once pierced with a fork in the microwave on high for ⏱️ 5 minutes. Then brush with oil and place in the oven for ⏱️ 30 minutes. (You could bake them completely in the microwave but will not achieve a crispy, golden outer skin).
olive oil2 teaspoons
3
Shortly before the potatoes are done, place the walnut-lentil ragu in a saucepan over medium heat and cook, stirring often, until piping hot, about ⏱️ 5 minutes.(Add a splash of water to loosen it as it reheats, if needed).
4
For the yoghurt, stir all ingredients together in a medium bowl. Add salt and pepper to taste.
5
Cut the jacket potatoes open and spoon some of the walnut lentil ragu on top. Dollop the yoghurt on top and sprinkle with fresh mint and parsley.
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