← All recipes

🍽️ Stuffed baked potatoes with sweet potato, red cabbage and carrot couscous

525 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs.
• Potatoes, mainly waxy 2 pcs.
• Oil 6 tbsp.
• Salt pinch
• Pepper, black ground pinch
• Vegetable broth 160 ml
• Couscous 100 g
• Red cabbage, fresh 0.5 pcs.
• Balsamic vinegar, light 2 tbsp.
• Sugar pinch
• Mint, fresh 20 g
• Yogurt, plain 300 g
• Honey 1 tbsp.
• Carrots 4 pcs.
• Sesame, white 10 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-assisted.
2. 2. Thoroughly rinse the sweet potatoes and regular potatoes.
3. 3. Cut all potatoes in half lengthwise.
4. 4. Rub the cut surfaces of the potatoes with oil.
5. 5. Season the potatoes with salt and pepper.
6. 6. Place the potatoes on a baking tray with the cut side facing up.
7. 7. Bake the potatoes in the oven for 30 to 35 minutes.
8. 8. Bring the broth to a boil in a pot.
9. 9. Stir the couscous into the boiling broth.
10. 10. Remove the pot from the heat and cover it.
11. 11. Let the couscous swell for 10 minutes.
12. 12. Fluff the couscous with a fork afterwards.
13. 13. Thoroughly wash the red cabbage and remove damaged areas.
14. 14. Cut the cabbage into thin strips.
15. 15. Place the cabbage strips in a bowl.
16. 16. Knead the cabbage with salt for about 1 minute using your hands.
17. 17. Add 2 tablespoons of balsamic vinegar and 2 tablespoons of oil to the cabbage.
18. 18. Season the red cabbage with salt, pepper and sugar.
19. 19. Wash the mint and dry it thoroughly.
20. 20. Pluck the mint leaves from the stems.
21. 21. Finely chop the mint.
22. 22. Add half of the mint to the red cabbage.
23. 23. Season the yogurt with salt and pepper.
24. 24. Stir 1 tablespoon of honey into the yogurt.
25. 25. Add the remaining mint to the yogurt.
26. 26. Wash the carrots, peel them and remove the ends.
27. 27. Grate the carrots coarsely.
28. 28. Heat 1 tablespoon of oil in a frying pan over medium to high heat.
29. 29. Fry the grated carrots for 2 to 3 minutes.
30. 30. Add the couscous to the pan.
31. 31. Season the mixture with salt and pepper.
32. 32. Take the potatoes out of the oven.
33. 33. Fluff the inside of the potato skins with a fork.
34. 34. Distribute the carrot couscous on the potatoes.
35. 35. Decorate the potatoes with the red cabbage.
36. 36. Plate the potatoes.
37. 37. Sprinkle the potatoes with sesame seeds.
38. 38. Serve the potatoes with the mint yogurt.

Nutrition per serving

• kcal: 525
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 68 g