Union Pay

1.25 hours

SERVINGS:8 - 10

Ingredients

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

Summary

These hearty, protein-packed stuffed baked potatoes with beans make the perfect comforting meal to nourish and heal after bariatric surgery. To make this easy baked potato recipe, tender potatoes are baked until soft, then sliced open and stuffed with a savory medley of nutritious ingredients like fiber-rich kidney beans, diced zucchini, protein-packed nuts, and tangy probiotic sauerkraut. Beans and potatoes make a fantastic and versatile combination that provide nutrients and minerals that you need to stay healthy and functioning properly.

Suitable for any weight loss journey, these protein and fibre filled baked potatoes with beans make a satisfying bariatric-friendly meal for the soft food stage. The soft, pillowy baked potato texture coupled with the gently spiced bean filling provide the ideal nourishing yet easy to digest meal for your post-op digestive system. Prepared individually, this beans and potato recipe allows for perfect bariatric portion control while delivering a hearty, satisfying eating experience. Enjoy the satisfying heartiness and nutrition of these vegan baked potatoes. The hands-off preparation means that this easy baked potato recipe makes a great go to for busy weeknight dinners - simply pop the beans and potatoes in the oven for a hot, comforting dinner after a long day. Let these stuffed spuds nourish both body and soul with the coziness of comfort food during your bariatric surgery journey.

Main Benefits

Soft, fluffy texture - Easy to digest after bariatric surgery.
High in protein - Beans and nuts provide plant-based protein.
Gut-healthy - Sauerkraut offers probiotics.

Method

Step 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.
Step 2
Meanwhile, combine kidney beans, zucchini, parsley, almonds and feta in a large bowl. Season with cracked black pepper.
Step 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.
Step 4
Top potatoes with sour cream and sauerkraut, and serve with mixed salad leaves.

Notes

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!