Cheese and Bean Stuffed Potato
Makan Tengah Hari • Malaysia
How to Make Cheese and Bean Stuffed Potato (Traditional & Healthy Version)
Cheese and Bean Stuffed Potato is a modern vegetarian lunch choice inspired by Malaysia’s multicultural cuisine. While the dish itself is global, Malaysians love to blend local flavors such as pandan, daun limau purut (kaffir lime leaves), and lemongrass to elevate simple recipes. This recipe combines the creamy richness of local cheese and fiber-rich beans, all encased in a tender baked kentang (potato). It’s a hearty meal that’s perfect for midday, reflecting Malaysia’s fondness for innovative, wholesome dishes that fuse Western techniques with local ingredients. The Cheese and Bean Stuffed Potato is ideal for those seeking a nutritious, vegetarian option without sacrificing flavor. The addition of cili merah (red chili), spring onions, and a touch of lemongrass gives it a distinctly Malaysian aroma and taste. You’ll find it as a popular café offering in urban areas, especially among health-conscious diners. This dish is not only filling, but it also highlights Malaysia’s openness to global flavors while staying rooted in local produce and culinary techniques.
Bahan-bahan(untuk 1 stuffed potato per person)
- 2 large Kentang (potato) (Russet or local variety)
- 1/2 cup Mozzarella cheese (Can use local cheese)
- 1/2 cup Red beans (Kacang merah, cooked and drained)
- 2 stalks Spring onion (Daun bawang, sliced)
- 1 small Cili merah (red chili) (Finely chopped) - pilihan
- 1/2 stalk Lemongrass (Serai, finely minced) - pilihan
- 1 small Pandan leaf (Daun pandan, finely sliced) - pilihan
- 1 tbsp Olive oil (For brushing)
- 1/2 tsp Salt (Garam)
- 1/4 tsp Black pepper (Lada hitam)
Arahan
- 1
Preheat oven to 200°C. Wash the potatoes thoroughly and pierce each with a fork.
5 minutes
For crispier skin, rub kentang with olive oil and salt before baking.
- 2
Bake the potatoes on a tray for 20 minutes until tender. Let cool slightly.
20 minutes
Check doneness by inserting a knife; it should slide in easily.
- 3
Cut a slit on top of each potato and gently scoop out the flesh, leaving a shell.
3 minutes
Use a spoon and be careful not to tear the skin.
- 4
Mash the scooped-out flesh with cheese, red beans, spring onions, lemongrass, pandan, salt, and pepper.
5 minutes
For extra creaminess, add a splash of low-fat milk.
Kenapa hidangan ini sihat
Potatoes and beans are nutrient-dense, low in fat, and provide steady carbohydrate energy without spikes. Using olive oil and local herbs instead of heavy sauces keeps calories low and flavor high. Cheese adds calcium and protein, while fresh vegetables and herbs boost micronutrient intake. This recipe is suitable for weight management, diabetic-friendly diets, and vegetarian lifestyles, making it a healthy lunch for the Malaysian crowd.
This Cheese and Bean Stuffed Potato is packed with fiber from kentang and kacang merah, offering slow-release energy and promoting digestive health. It contains high-quality protein from cheese and beans, along with essential vitamins like vitamin C, B6, and minerals such as potassium and magnesium. The addition of lemongrass and pandan introduces antioxidants and natural flavor enhancers while keeping fats moderate. It's a nutritious vegetarian lunch option that fits well into calorie-conscious meal plans.
Petua
- 💡Tip 1: Choose local potatoes for better flavor and texture.
- 💡Tip 2: Finely mince lemongrass and pandan for even distribution and aroma.
- 💡Tip 3: Mix beans well into the filling to avoid dry spots and ensure creamy consistency.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in oven or microwave until warmed through.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 430.0 kcal |
