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Baked Potato with Fillings

The Perfect Glut Free Baked Potato

The ultimate comfort lunch made easy.

Total
60 min
Hands-on
35 min
Serves
2
Level
Easy
Cuisine
British
Meal
Lunch
  • Vegetarian
  • Gluten-free

A hearty and simple British lunch. A soft baked potato is filled with warm chickpeas, spinach, and gooey melted cheddar, finished with a cool scoop of sour cream.

Shopping list

  • 2 large baking potatoes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 50 g unsalted butter
  • 120 g sour cream
  • 2 tbsp chopped chives
  • 200 g cooked lean chickpeas
  • 100 g baby spinach leaves
  • 80 g shredded sharp cheddar cheese
  • 1 pinch cayenne pepper

Ingredients

  • 2 large baking potatoes unwaxed and scrubbed clean
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 50 g unsalted butter at room temperature
  • 120 g sour cream
  • 2 tbsp chopped chives finely sliced
  • 200 g cooked lean chickpeas drained and rinsed
  • 100 g baby spinach leaves roughly chopped
  • 80 g shredded sharp cheddar cheese
  • 1 pinch cayenne pepper

Method

  1. Set the oven to 200 C and place an oven-safe rack on the middle shelf. Scrub both large potatoes under cold running water to remove any dirt or wax.

    Tip For even cooking, choose potatoes of the same weight.

    5 min

  2. Cut a small slit across the skin of each potato to let steam escape. Brush the surface lightly with olive oil and sprinkle evenly with sea salt.

    3 min

  3. Place the prepared potatoes directly on the oven rack and bake them for thirty-five to forty minutes, turning them halfway through.

    2 min

  4. When the skin is crisp and the inside is fluffy, remove the potatoes from the oven and let them rest for five minutes.

    2 min

  5. Cut each potato open and gently fluff the flesh with a fork, mashing it lightly and mixing in a generous spoonful of room-temperature butter.

    Tip Avoid overmashing the potato into a dense paste.

    4 min

  6. Spoon the chickpeas and baby spinach into the potato cavity. Top with two spoonfuls of sour cream and a pinch of cayenne pepper.

    Tip Gently toss the spinach with the chickpeas to ensure it is evenly distributed.

    5 min

  7. Scatter the shredded cheddar cheese generously over the top of each filling, pressing it down lightly to help it melt.

    2 min

  8. Return the baked potatoes to the hot oven for three minutes until the cheese is bubbling and completely melted.

    2 min

  9. Transfer to warm plates, scatter over the freshly chopped chives, and serve immediately while the potato is hot and the cheese is molten.

    3 min

Chef's tips

  • Pierce each potato with a fork before baking to ensure they cook evenly.
  • Keep the butter at room temperature so it melts quickly into the potato flesh.
  • Use a very sharp knife to open the potato so the skin stays intact.

Swap it

Smoky BBQ topping
Replace the cheddar and cayenne with a spoon of smoky barbecue sauce and fresh coriander.
Mushroom duxelles
Sauté minced mushrooms in butter, add a touch of thyme, and spoon over the potato instead of chickpeas.
Bacon and egg
For a non-vegetarian variation, top with crispy crumbled bacon and a fried soft-boiled egg.