30mBBQ Lentil Stuffed Potatoes
Mild barbecue lentils and corn piled into fluffy russet potatoes for a quick plant-based family dinner.
Shopping options
Cook this recipe
- russet potatoes-4 each
- canned lentils-2 cans
- frozen corn kernels-1 cup
- vegan mild barbecue sauce-0.75 cups
- green onions-0.33 cups
- water-2 tbsp
- olive oil-1 tbsp
- garlic powder-0.5 tsp
- smoked paprika-0.5 tsp
- salt-0.25 tsp
Scrub the russet potatoes and prick each potato several times with a fork.
Place potatoes on a microwave-safe plate and microwave on high for 12 minutes.
Turn potatoes over and microwave for 5 to 8 minutes more, until tender when pierced with a fork.
Use oven mitts when handling hot potatoes and the hot plate from the microwave.
While potatoes cook, add lentils, barbecue sauce, frozen corn, water, olive oil, garlic powder, smoked paprika, and salt to a microwave-safe bowl.
Cover the bowl loosely and microwave for 3 minutes, stir, then microwave for 2 minutes more until hot.
Use oven mitts when handling the hot bowl from the microwave.
Lift the loose cover away from your face and stir carefully because steam can build up underneath.
Carefully split each potato lengthwise and fluff the inside with a fork.
Let potatoes stand for 1 minute before cutting to reduce steam burns.
Spoon the BBQ lentil and corn mixture evenly into the potatoes.
Top with sliced green onions and serve warm.
How did it turn out?
Rating and review tools are unavailable right now.