Korma Chickpea Stuffed Jacket Potatoes
Fluffy baked potatoes piled with creamy chickpea and spinach korma, a cheap, filling supper.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelEasy
- Costabout £1.01 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes all over with a fork, rub with the oil and a pinch of salt, and put them straight on the oven shelf.
- 2
Bake for 1 hour 15 minutes, until the skins are crisp and the middle is soft when squeezed.
75 min - 3
When the potatoes are nearly done, warm your ready made korma base (see the base recipe) with the water and chickpeas in a pan. Simmer for 8 minutes.
8 min - 4
Stir in the spinach until wilted, then add the lemon juice.
2 min - 5
Cut a cross in the top of each potato and squeeze open. Fluff the inside with a fork and spoon over the korma.
- 6
Top with the coconut yoghurt and coriander.
Tips
- Bake the potatoes straight on the oven shelf for the crispiest skins. Do not wrap them in foil.
- Check that the middle is cooked. If it is firm, give it 10 more minutes.
- Rub salt into the skin before baking for extra flavour and crispness.
Storing and freezing
Keep the korma filling in the fridge for up to 3 days. Eat potatoes within 1 day of baking and chill them within 2 hours. Reheat until steaming hot.
Questions
Can I microwave the potatoes first?
Yes. Microwave for 8 to 10 minutes, then finish in a hot oven for 20 minutes to crisp the skins.
Is the filling high in fibre?
The chickpeas and potato skins add good fibre. It makes a filling meal.
Can I use sweet potatoes?
Yes. They bake faster, in about 50 minutes, and go very well with korma.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.