It is nice to have a good baked potato with salad for a light meal any evening. But stuffed potatoes added tasty and more nutritious dinner...with a salad of course.
Serves 2
Preheat the oven to 340F (170C)
2 large organic potatoes
2 Tbs. (30 ml) olive oil
pinch or more ground cumin
4 ounces/half cup (115 g) artichoke hearts
1/2 cup (100 g) warmed canned cannellini beans
juice of 1 organic lemon
1 tsp. (5 ml) sumac spice*
A. Baking the potato:
1. Put the potatoes in an ovenproof dish.
2. Brush with olive oil.
3. Bake for 45 minutes or until tender when poked with a folk.
4. Remove and let cool for 15 minutes. Leave the oven on.
5. Cut each potato in half.
6. Scoop out the flesh. Save for another dish.
7. Place the scooped-out skins on a baking sheet, sprinkle with cumin.
8. Bake another 15 minutes.
9. Let it cool.
B. Stuffing:
1. Blender the other ingredients.
C. Serving:
1. Fill each potato skin with the bean mixture.
2. Garnish with sprinkle of sumac to taste.
-modified Eating the Alkaline Way
*A tart flavor Middle Eastern spice, substitute with lemon zest with salt
Sumac flower which is ground into a power and mixed into feta cheese, baba gnash, hummus or over chicken and fish
