The Best Stuffed Potatoes Recipe | Easy & Delicious Italian Lentil Filling!

If you’re searching for a healthy, nutritious, and utterly delicious vegetarian meal, look no further than these Crispy Lentil-Stuffed Potatoes! Packed with protein-rich lentils, savory mushrooms, and fresh spinach, this recipe transforms simple ingredients into a flavor-packed, comforting dish.

Each bite delivers a perfect balance of textures: the crispy, golden potato shell gives way to a rich, cheesy, and well-seasoned lentil filling. Enhanced with aromatic soffritto, a touch of warming paprika and cumin, and a squeeze of fresh lemon juice, this dish is as wholesome as it is satisfying.

Whether you’re a vegetarian, looking to add more plant-based meals to your diet, or just craving a nutritious twist on classic baked potatoes, this recipe ticks all the boxes. Plus, it’s budget-friendly, easy to make, and a fantastic way to enjoy the natural goodness of lentils!

In this recipe, we take fluffy baked potatoes, scoop them out, and stuff them with a delicious, protein-rich lentil filling featuring soffritto, mushrooms, spinach, and a blend of aromatic spices. Topped with cheese and baked until golden, this dish is hearty, healthy, and satisfying!

🌱 Why You’ll Love This Recipe:
✔ 100% Vegetarian & Packed with Plant-Based Protein
✔ Budget-Friendly & Made with Simple Ingredients
✔ Crispy on the Outside, Creamy & Flavorful on the Inside
✔ A Perfect Meat-Free Comfort Food

🍽 Serve it as a main course or a side dish – either way, it’s a crowd-pleaser!

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CRISPY LENTIL-STUFFED POTATOES – TORTELLINO’S RECIPE

INGREDIENTS:
2 large potatoes (approx. 300g each)
100g dried lentils (or 200g cooked lentils)
1 carrot, finely chopped
1 celery stick, finely chopped
1 onion, chopped
2 garlic cloves, minced
150g mushrooms, diced
100g fresh spinach
1 tsp paprika
½ tsp cumin
Salt & pepper to taste
Juice of ½ lemon
50ml vegetable or lentil stock
100g grated cheese
2 tbsp olive oil

INSTRUCTIONS

Cook the Lentils: Start the lentils in cold water and bring them to a gentle simmer. No rushing, let them take their time to soften perfectly. Drain and set aside.

Prepare the Potatoes: Bake the potatoes whole until soft inside and crispy outside.

Make the Filling: In a pan, sauté the onion, carrot, celery, and garlic in olive oil—this soffritto is the secret to rich flavor! Add mushrooms and let them release their juices, then stir in the spinach until wilted.

Spice it Up: Add paprika, cumin, and vegetable stock, then mix in the cooked lentils. Season well and squeeze in fresh lemon juice for a zingy finish.

Stuff the Potatoes: Cut the tops off the potatoes, scoop out some of the fluffy insides, and mix them into the lentil filling. Spoon the mixture back into the potato shells.

Cheese & Bake: Top with grated cheese and bake until golden and bubbly. Now, try to resist eating them straight out of the oven!

Serve & Enjoy! These stuffed potatoes are the ultimate vegetarian comfort food—crispy, cheesy, and absolutely packed with flavor. Buon appetito!

00:00 – Introduction
01:32 – Funny Taxi Story
02:49 – Making the Soffritto Base
04:12 – Adding Mushrooms & Spinach
04:59 – Preparing the Potatoes & Completing the Filling
11:37 – Assembling the Stuffed Potatoes
12:17 – Topping with Cheese & Baking
13:13 – The Final Reveal & Tasting!

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