Potatoes and lentils are a surprisingly perfect pairing. After enjoying stuffed potatoes several times over the past few days, I finally wrote down this version to share as a recipe. With brighter days and a sunnier mood, it’s been easier to be productive and get back to posting more recipes.
Potatoes are one of the most versatile ingredients in the kitchen—boiled, baked, mashed, or stuffed. These baked potatoes are filled with a Mexican-inspired lentil mixture, flavored with cumin and smoked paprika, and finished with fresh mashed avocado. I originally planned to use black beans for a more traditional Mexican flavor, but lentils worked wonderfully and provide a great source of plant protein. If you prefer, swap in black beans or add chopped cilantro or a dollop of vegan mayo. You can also serve the lentils in tortillas if you’re short on potatoes.
I served these stuffed potatoes with roasted parsnips and a peppery arugula salad, but they’re flexible—pair them with your favorite vegetables or a simple side salad. A few notes: lentils combined with corn make a complete protein, and adding nutritional yeast gives the filling a savory, cheesy note if you want it. The recipe below is straightforward and easy to scale.
Try this simple, satisfying dish and feel free to adapt it to your taste. Leave a note if you make it—I’d love to hear how you tweak it. Stay creative in the kitchen and enjoy!
Bless,
A.J.
Stuffed Potatoes
A simple, Mexican-inspired stuffed potato recipe with a hearty lentil filling and creamy avocado topping. Vegan and full of flavor.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 2
Course: Main Dish | Cuisine: Mexican, Vegan
Ingredients
Potatoes
- 7 medium potatoes
- 1 tsp olive oil
- Salt and pepper, to taste
- Optional: rosemary sprig, smoked paprika, garlic powder
Lentil Filling
- 250 grams cooked lentils (about 8.8 oz)
- 1 onion, diced
- 1 tomato, chopped
- 1 cup corn (fresh, frozen, or canned)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 hot pepper, finely chopped (optional)
- 3 tbsp nutritional yeast (optional)
- 1 spring onion, sliced (for garnish)
- Salt and pepper, to taste
- 1–2 tbsp olive oil for cooking
Avocado Topping
- 1 ripe avocado
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
Potatoes
- Preheat the oven to 200°C (about 390°F). Wash and dry the potatoes. Toss them with 1 tsp olive oil and season with salt and pepper. If desired, add smoked paprika, garlic powder, or a few rosemary leaves for extra flavor.
- Place the potatoes on a baking dish and roast for about 20–35 minutes depending on size, until a fork slides in easily and the skins are slightly crisp but not burnt.
- When cooked, remove from the oven and let cool slightly. Slice open the top of each potato and gently scoop a bit of the interior to create space for the filling.
Lentils
- While the potatoes roast, heat 1–2 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook for another minute.
- Add the chopped tomato, corn, diced red bell pepper, cooked lentils, smoked paprika, cumin, and hot pepper if using. Stir and cook over medium heat for about 8–10 minutes until vegetables are tender and flavors meld. Season with salt and pepper to taste.
- Turn off the heat and stir in nutritional yeast if using. Sprinkle sliced spring onion over the mixture for freshness and extra flavor.
Avocado
- Mash the ripe avocado with the juice of half a lemon and season with salt and pepper. Adjust lemon and seasoning to taste.
Assembly
- Spoon the warm lentil mixture into each prepared potato. Top with a generous spoonful of mashed avocado.
- Garnish with extra spring onion, a sprinkle of smoked paprika, or fresh cilantro if desired. Serve immediately with a side salad or roasted vegetables.
Notes: Swap lentils for black beans for a more traditional Mexican flavor. Add cilantro, salsa, or vegan sour cream for additional toppings. Lentils paired with corn provide a complete plant protein source.