Lentil Loaded Potato Skins with a Creamy Citrus Sauce


These Potato Skins are delicious and crispy, with a warming lentil filling and a creamy tangy sauce. They are so versatile…perfect for a night on the sofa or party finger food! There is a pathway to the where I live that has heaps of wild garlic growing and I decided to use the delicate flowers to garnish the skins…they have a really lovely mild garlic flavour! It is definitely worth having a look near where you live for wild herbs…but do not fear because there is garlic in the lentil filling and so the flowers are only optional if you fancy a cheeky forage! 

Preparation time: 2 hours (including cooking time)

Ingredients (Serves 2):

Lentil Filling:

  • 250g Red Lentils
  • 20 Kalamata Olives pitted and chopped roughly (from a jar with stones)
  • 1/2 cup Parsley finely chopped
  • 1/3 cup Chives finely chopped
  • 2 Garlic Cloves slices finely
  • 3 Red Birdseye Chillies chopped finely
  • 10 bay leaves
  • 65cl Merlot Chile Curicó Valley Wine
  • 6 cups Boiling Water
  • 1/3 cup White Onion finely diced
  • Salt
  • 1 lemon juiced
  • 3/4 cup Olive Oil

Potato Skins:

  • 3 Large Baking Potatoes
  • Salt
  • Olive Oil

Creamy Tangy Dressing:

  • 1 cup Tahini
  • 1/2 tsp Chilli Powder
  • 2 Oranges juiced and zest-ed
  • 2 Lemons juiced
  • 1 Lime juiced

Optional Garnish:

  • Optional Wild Garlic Flowers
  • 1/2 cup Spring Onions finely chopped


  1. Preheat the oven to 180 degrees celsius
  2. Wash the baking potatoes and prick them with a fork
  3. Bake the potatoes for 1 hour at 180 degrees celsius covered with foil
  4. Meanwhile in a saucepan, heat up 3/4cup olive oil for the lentils
  5. Once the oil is sizzling hot, add in the bay leaves, parsley, chives, garlic and chillies and cook until the garlic begins to lightly brown
  6. Add the lentils and olives to the saucepan and mix well with the herbs
  7. Once the lentils begin to toast in the pan, add salt to taste and the red wine
  8. Allow the red wine to cook off for one minute and then add in the 6 cups of boiling water, lemon juice and white onions
  9. Continue to cook the lentils for approx. 45 minutes to an hour, or until all the water has evaporated and the lentils have softened (add more water if lentils not fully cooked and the mixture is dry)
  10. Once the potatoes have cooked for an hour, remove them from the oven and slice them in half, scooping out the potato from the skins leaving about 1cm of potato in the skins
  11. Brush the potato skins with olive oil and salt on the insides and outsides and place in the oven for a further 10 minutes to become brown and crispy at 180 degrees celsius
  12. Add all the dressing ingredients to a bowl and whisk well until a smooth uniformed sauce is formed (whisk in water if you prefer a thinner dressing)
  13. Once the potato skins have browned, load them up with the lentil filling and drizzle them in the dressing
  14. Garnish with wild garlic flowers and Spring Onions
  15. Enjoy my Little Peas!



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