Accordion Potatoes with Chipotle Lentil & Pepper Topping – Lentils.org

Accordion Potatoes with Chipotle Lentil & Pepper Topping

  By lentilsorg      

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 45 Minutes

  • 10 Minutes

    45 Minutes

    55 Minutes

  • Yields: 6
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Directions

  1. PREHEAT oven to 400°F (200°C).
  2. SLICE potato about every 1/8 inch all the way along, cutting about ¾ of the way deep, do not cut all the way through. Do this with all potatoes. Soak in cold water and delicately fan out. Remove from the water and pat dry. Place in a large bowl, drizzle with canola oil, and season with cumin, salt, and pepper. Try to season in between layers. Place potatoes on a lined baking tray and bake uncovered for 45 minutes, or until fully cooked. When the potatoes are cooked, sprinkle the grated cheese on top and bake or broil until the cheese is bubbly.
  3. WHILE the potatoes are baking, melt butter and sauté the onions and peppers together until the juices reduce and the peppers are tender. Add tomato, cumin, and chipotle and sauté for another 1-2 minutes. Add lentils and cook until hot. Season with salt and pepper and stir in lime juice, zest, and green onion. Stir in avocado.
  4. SQUEEZE a bit of lime juice on the potatoes. Top each potato with a generous amount of prepared topping and 1 Tbsp (15 mL) sour cream.

Ingredients

Potato:

6 medium size potatoes (cleaned, skin on)

1 Tbsp (15 mL) canola oil

1 tsp (5 mL) cumin

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper

¾ cup (175 mL) grated Monterey jack cheese

Topping:

1 Tbsp (15 mL) unsalted butter

½ cup (125 mL) finely chopped onions

2 cups (500 mL) finely chopped red & yellow peppers

½ cup (125 mL) seeded & chopped tomatoes

1 tsp (5 mL) cumin

1/2 tsp (2 mL) diced chipotle peppers in adobo sauce

1 cup (250 mL) cooked or canned green lentils, drained & rinsed

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper

1 lime, juice and zest (reserve some juice for garnish)

1 Tbsp (15 mL) thinly sliced green onion

1 whole semi-firm avocado, seed & skin removed, small diced

6 Tbsp (90 mL) sour cream

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Nutrition Facts

Serving Size1 potato with 1/2 cup (125 mL) lentil mixture and 1 Tbsp (15 mL) sour cream
Calories340
Sodium520 mg
Potassium452 mg
Protein12 g
Cholesterol30 mg
Sugar7 g
Total Fat17 g
Saturated Fat6 g
Total Carbohydrates42 g
Dietary Fiber10 g