Baked Potato Goes Gourmet

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dinner / recipes


There is no better way to jazz up the classic baked potato than by making it sweet and fully loading it with superfoods.

Desperate for a warm, filling and healthy dinner, I decided to make a baked potato with a healthy twist. Sweet potatoes are full of antioxidant and anti-inflammatory health benefits, whilst also being a great source of vitamin A, vitamin C, magnesium and iron. The benefits of this dish are made even greater by the kale and quinoa and all the nutritional values they bring. Not only is this dish super healthy, gluten-free and FODMAP-free, it’s also seriously delicious! So much so that it’s now become one of my go-to dinners and I recommend you make it one of yours too.


  • 1 medium-large sweet potato
  • 5 tbsp. cooked quinoa
  • ¼ cup kale
  • 2 tbsp. pine nuts
  • ¼ tsp. garlic oil
  • 5 tsp. tahini
  • 1 tsp. maple syrup
  • ¼ tsp. paprika
  • ¼ tsp. cinnamon
  • ¼ cup grated cheddar cheese (optional)
  • Pinch of chilli flakes (optional)

Preheat the oven to 200°C. Using a knife, pierce holes in the sweet potato then place it in the oven to cook for approximately 1 hour.

While you’re waiting, prepare the kale. Remove the thick stalks and cut the remaining leafy bits into thin slices. In a pan over a medium heat, cook the kale with the garlic oil for approximately 1 minute. Add the pine nuts and cook for an additional minute or until the pine nuts start to brown, then set aside.


In a small bowl or glass mix together the tahini, maple syrup, cinnamon and paprika. Add a drop of water if you want a more runny consistency.

When ready, remove the sweet potato from the oven and cut in half. Remove the potato flesh from the skins. Be sure to leave some flesh in so the skins maintain their shape. Put the sweet potato flesh in a large mixing bowl and add three quarters of the kale and pine nut mixture, all of the tahini mixture and the quinoa. Mix it all together and add the mixture back into the potato skins.


Top with the grated cheese, sprinkle with chilli flakes for a bit of a kick and put it under the grill for approximately 1 minute or until the cheese has melted. If you’re vegan or dairy-free, it’s just as good without the cheese.


Remove from the grill, season with salt and pepper and top with remaining kale and pine nuts.





The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

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