Lentil Stuffed Jacket Potatoes

Jacket potatoes just make ya' feel fab you know?! They evoke campfire warm and fuzzies and really are just like an age-old taco concept, in that you stand and stuff the spud until your hearts content. I don't know anyone who would say they don't enjoy them and this vegan version with some lentil-"beef"-like mix to top it off is about to remind you once more why they are a super easy, delicious and nutritious staple you should regularly turn to. They are a meal prep, left-over-lovers delight and utterly scrumptious. This recipe takes inspiration from a Jamie Oliver recipes we had years ago that I remember used Worcestershire sauce in the beef topping, and it added a lovely savory flavour. I've done the same here, yet given the meat a ditch. No compromise on flavour, just a super delicious and nourishing meal. Enjoy honeybunches!!



  1. Preheat your oven to 200C. Prick all your potatoes with a fork multiple times, and add to a lined baking tray. Drizzle with olive oil (optional), generously season and add the rosemary. Massage all of this into the potatoes and then cook in the preheated oven for 40-50 minutes or until golden brown and looking scrumptious.
  2. Meanwhile, add the onion, carrot and garlic to a pan and saute (with oil or water) for a couple of minutes. Add the lentils, Worcestershire sauce, mustard and vinegar. Then cook for 5-10 minutes more until the juices are absorbed and the mixture is looking softened and utterly fragrant.
  3. Serve the lentil mixture with the jacket potatoes (cut a slit into the top of the potatoes so they hold the mixture) as well as any other toppings you desire. Vegan sour cream and cheese is a good place to start. Enjoy!!
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