The Perfect Glut Free Baked Potato
The ultimate comfort lunch made easy.
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
-
5 min
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.
-
3 min
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.
-
2 min
Place the prepared potatoes directly on the oven rack and bake them for thirty-five to forty minutes, turning them halfway through.
-
2 min
When the skin is crisp and the inside is fluffy, remove the potatoes from the oven and let them rest for five minutes.
-
4 min
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.
-
5 min
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.
-
2 min
Scatter the shredded cheddar cheese generously over the top of each filling, pressing it down lightly to help it melt.
-
2 min
Return the baked potatoes to the hot oven for three minutes until the cheese is bubbling and completely melted.
-
3 min
Transfer to warm plates, scatter over the freshly chopped chives, and serve immediately while the potato is hot and the cheese is molten.
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.