Lentil & Goat Cheese Stuffed Baby Potatoes

Lentil and Goat Cheese Stuffed Baby Potatoes


  • 2 lb (907 g) assorted baby potatoes
  • ¾ cup (175 mL) cooked lentils
  • ½ cup (125 mL) goat cheese
  • 2 Tbsp (30 mL) melted butter
  • 1 Tbsp (15 mL) chopped chives
  • 1 whole garlic glove, minced
  • to taste salt and black pepper
  • garnish thinly sliced apple


  1. Preheat the oven to 375ºF.
  2. Wash the baby potatoes thoroughly and place into a pot of lightly salted water. Bring the water to a simmer and cook the potatoes until tender (approximately 15 minutes, a knife should easily insert – do not overcook). Drain the potatoes and rinse under cold running water so you can handle them.
  3. Slice the potatoes in half and using a small spoon or melon baller, hollow out ½ of the potato flesh and reserve.
  4. Place the hollowed potatoes onto a lightly buttered baking tray with the hollowed out side up.
  5. Place all remaining ingredients into a food processor including the reserved potato (minus the apple) and pulse until combined. Season the mixture with salt and black pepper to taste.
  6. With a small spoon or piping bag, fill the halved potatoes with the filling. Bake in the oven for 10-15 minutes until golden.
  7. Garnish with the sliced apple and enjoy!

Nutritional information

per serving:
Calories 40
Total Fat 1.5 g
Saturated Fat 1 g
Cholesterol 5 mg
Carbohydrates 6 g
Fibre 1 g
Sugars 1 g
Protein 1 g 
Sodium 60 mg
Potassium 160 mg
Folate 15 mcg

30-35 pieces

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