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    The Potato Flight Trend Is Having A Moment — Here Are 3 Stuffed Potato Recipes You’ll Love

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    If you haven’t caught the #bakedpotatoflight craze yet, it’s time to get on board! TikTok is buzzing over this mouthwatering trend and we’ve got three stuffed baked potato recipes you need to try right now. Created by Naomi Teal, these loaded spuds could cure your hangover, fuel you for the toughest of mornings and power your post-workout recovery. Plus, they’re decadent, delicious — but totally good for you!The Loaded Breakfast This bad boy, with shiitake mushrooms, eggs and asparagus is going to get you going. Shiitake mushrooms are great for its vitamin D and B’s. They also improve energy levels and brain function, reduce inflammation and support your immune system.

    Breakfast Stuffed Potatoes

    Start your day with this loaded breakfast spud. Packed with shiitake mushrooms, eggs and asparagus, it’s the morning boost you need to power through your day.

    Cook Time 45 minutes mins

    Course Breakfast, Lunch

    Servings 1 serving

    1 medium sweet potato40g shiitake mushrooms (sliced)handful of spinach1 tbsp coconut oil4 asparagus2 medium eggspinch of sea salt and pepper
    Bake the sweet potato at 180° for 45 minutes until completely cooked through, once cooked take out and leave the oven on.Prepare a small pan with water and bring to boil. Whilst the sweet potato is baking gently heat the coconut oil in a pan and  add the mushrooms, salt and pepper and cook on a medium heat for 2-3 minutes, take off the heat and throw in the spinach to slightly wilt.Halve your baked sweet potato and spoon out 3 tbsp from each half (still leaving some sweet potato inside), add the mushroom and spinach and then crack open each egg carefully and put into each potato half.Place on a baking tray and place in the oven, cook for 4 minutes for a medium runny yolk.Whilst they are cooking blanch the asparagus in the pan of boiling water for 3 minutes, aldente preferably, then strain. Plate the loaded potato halves and use the asparagus to dip in your yolks — oh yes!

    Keyword Viral Recipes

    READ MORE: Your Ultimate Protein Pancake RecipeThe Stuffed Potatoes Hangover CureOne too many shots last night? Restore those depleted nutrients with essential electrolytes. Cure those greasy fat cravings with healthier fats like cashews and avocado, while protein-rich turkey and black beans give your energy levels a much-needed boost.

    Protein-Rich Stuffed Potatoes

    Recharge with this nutrient-packed spud. Essential electrolytes, healthy fats from cashews and avocado, plus protein-rich turkey and black beans will restore your energy and curb cravings.

    Prep Time 20 minutes minsCook Time 40 minutes mins

    Course Lunch, Side Dish

    Servings 1 serving

    1 sweet potato125g minced turkey or finely diced breast8 cherry tomatoes1 tsp apple cider vinegar½ tsp garlic finely choppedpinch of chilli powderpinch of smoked paprika½ tsp brown miso paste2 tbsp coconut oil50g black beans3g coriander choppedpinch of salt and pepperGuacamole½ avocado½ lime juiced3g coriander choppedpinch of salt and pepperfresh red chilli a few thin slices to garnishCashew Cream50g raw cashews½ tsp tahini1 lemon juicedpinch of salt and pepper
    Soak the cashews in a bowl with boiling water for 20 minutes.Wash then bake the potato at 180°C for 45 minutes until completely cooked through. Whilst the potato is baking, slowly heat the coconut oil in a pan and add the garlic and turkey, gently cook for 5 minutes. Then add the beans, chilli, paprika, vinegar, miso, salt, pepper and cook for a further 10 minutes on a low heat. Take off the heat and add the chopped coriander.Cashew cream: drain the cashews and blend all the ingredients together in a blender or Nutri-bullet until smooth.Guacamole: spoon out the flesh from the avocado and mash it in a small bowl with a fork and then mix in the remaining ingredients.Halve the baked potato, spoon out 2 tbsp from the middle of each half and add it to the beans and tomatoes, combine and spoon back into the skins.Add a generous spoonful of guacamole and cashew cream on top — don’t forget those fresh chilli slices for an extra kick!

    Keyword Viral Recipes

    READ MORE: Try This Easy One-Pot Chicken, Basil And Tomato Orzo Recipe For Dinner Tonight The Post-Workout Fuel The potassium in the potato helps to prevent lactic acid build-up, which causes muscle cramps. The quinoa and black beans are essential proteins for muscle repair.

    Post-Workout Stuffed Potatoes

    Feeling drained after your workout? This stuffed baked potato is your perfect post-exercise snack. Packed with potassium to prevent muscle cramps and quinoa with black beans for essential protein, it’s designed to aid muscle recovery and replenish your energy.

    Cook Time 43 minutes mins

    Course Snack

    Servings 1 serving

    1 medium baking potato25g quinoa3 dried apricot diced1 hand full fresh parsley½ hand full fresh mint¼ red onion finely diced5 cherry tomatoes halved1 tsp lemon juice1 tsp apple cider vinegar1 tsp extra virgin olive oil¼ can can black beans rinsed2 tbsp tomato sauce2 tsp mayonnaise you can use vegan mayo1 spring onion dicedsproats for toppingpinch of sea salt and pepper
    Bake the potato at 180*C for 45 minutes until completely cooked through. Whilst the potato is baking boil the quinoa for 10 – 15 minutes until done, then drain.Finely chop the parsley and the mint and mix with the quinoa along with the apricot, tomatoes, onion, lemon juice, vinegar and olive oil — combine.Halve the potato and and top with the quinoa mixture, some tomato sauce, black beans, mayonnaise, spring onion and sproats.

    Keyword Viral Recipes

    Editor-Approved Potato Flight Combos:Our editors are all in on the potato flight trend and these are the combos we’re currently obsessed with:Gotlhokwang Angoma-Mzini, Editor: Caramelised onions and mushrooms with finely chopped red, yellow and green peppers, spicy mince and a gooey cheese topping.Kelleigh Korevaar, Managing Editor: Think disco fries with a twist—spring onion, creamy chilli sauce, mozzarella and maybe a bit of crispy bacon for that extra protein boost.Michelle October, Features Editor: A mix of chicken mayo, green onion, spinach, chilli flakes and crispy onions on top for crunch.Chamain van Zyl, Online Editor: Aromat and sour cream on a baked potato, always a win. But to elevate it, try taco-spiced mince, guacamole, sour cream and a fresh salsa salad. Pure bliss!Looking for more recipes? More

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      15-Minute One-Pan Chicken With Green Beans In Tomato Sauce

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      We’ve all been there – scrambling for a recipe when the lights go out (hello old friend, #loadshedding). Forget takeout and frozen meals – fire up the gas burner, grab a pot and let’s get cooking.  This hearty chicken braise recipe packs in all the flavours – tomatoes, green beans, garlic and white wine – with only 10 minutes of simmering. Add a crunchy green salad and that’s dinner done.

      Serves 4. Per 324g serving: 1839kJ, 11g fat (1.5g sat), 690mg sodium, 42g carbs, 9g fibre, 6g sugars, 40g protein

      One-Pan Chicken Recipe

      Chicken With Green Beans In Tomato Sauce

      This quick and flavourful dish features tender chicken breasts paired with vibrant green beans, all cooked together in a savoury tomato sauce. Plus, it only takes 15 minutes!

      Prep Time 5 minutes minsCook Time 10 minutes minsTotal Time 15 minutes mins

      Course Main Course

      Servings 4 servingsCalories 439 kcal

      400g ripe tomatoes, peeled10 garlic cloves peeled and roughly chopped½ tsp sea salt1 anchovy fillet180g fine green beans 1 packet4 free-range chicken breasts½ tsp black pepper3 tbsp flour2 tbsp olive oil½ cup white wine1 sprig fresh origanum¾ cup chicken stock
      Roughly chop the peeled tomatoes and set aside.Crush the garlic on a board by sprinkling with sea salt, covering with the face of a knife and pulling the blade towards you. Mash the anchovy into a paste.Blanch the green beans, then top and tail and cut into two-centimetre sections.Season the chicken breasts with salt and pepper, then dust with flour, shaking off the excess.Heat the oil in a large pan over medium-high heat. Add the chicken and cook for three to four minutes per side, until golden. Set aside.Add the garlic and anchovy to the pan and cook over medium heat for one minute.Add the wine, bring to the boil and cook until almost completely reduced.Add the tomatoes, origanum and stock and simmer for 10 minutes or until it thickens into a sauce.Add the chicken breasts and beans and cook for one minute to heat through. Serve.

      Keyword 15-Minute Recipes, chicken

      Looking for more quick meals? More

    • 125 Shares

      in diet and nutrition

      These Banana Protein Pancakes Will Keep You Going All Day

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      Need an energy boost? Here’s how to whip up some delicious banana protein pancakes (flapjacks) in a jiffy…

      Not only are these pancakes a tasty way to start your day, but they also provide a hefty dose of protein to keep you feeling satisfied and ready to tackle whatever comes your way. Plus, the natural sweetness of the bananas means you can skip the syrup (though a drizzle of syrup never hurts). Top with some fresh fruit and voilà breakfast is served!

      Banana Protein Flapjacks

      Serves 3: Per serving: 2076kJ, 8.3g fat, 2.4g sat fat, 79g carbohydrates, 19g sugar, 6.5g fibre, 27g protein, 107mg sodium

      Course Breakfast

      Servings 3 servingsCalories 496 kcal

      ⅓ cup vanilla Whey protein powder⅓ cup all-purpose flour¼ cup quick-cooking oats1 tbsp stevia or other sugar alternative1 tsp baking powder1 banana, mashed1 large egg1 tbsp fat-free plain yoghurt
      In a large bowl, combine the protein powder, flour, oats, stevia and baking powder. Mix well. Add the banana, egg, and yoghurt. Mix.Coat a non-stick skillet with cooking spray, then wipe away the excess with a paper towel and set aside the towel. Use this towel to wipe the skillet between pancakes, re-coating the skillet with the oil and cleaning away any pancake batter crumbs. Heat the skillet over medium-low heat.Spoon about half a cup of the batter into the skillet. Cook for one to two minutes, or until firm and golden brown. Flip the pancake and cook for 30 seconds to one minute longer, or until golden brown. Remove the pancake to a plate. Wipe the skillet with the paper towel.Repeat STEP 3 with the remaining batter to make a total of three pancakes.

      Keyword flapjacks, Pancakes

      Serves 3: Per serving: 2076kJ, 8.3g fat, 2.4g sat fat, 79g carbohydrates, 19g sugar, 6.5g fibre, 27g protein, 107mg sodium

      More Breakfast Recipes: More

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      10 Healthy Summer Recipes You Can Make In Under 20 Minutes

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      Healthy summer recipes are easy enough: add fresh, crisp ingredients, toss and enjoy. But iceberg lettuce and a plain vinaigrette don’t have to be the be-all and end-all of your summer diet. When creating healthier recipes, there are so many ingredients that pack flavour but don’t add excess kilojoules to your plate.
      Right now, you want food that’s fresh and fast – and that features the season’s bounty of healthy ingredients. These recipes from creative culinary guru Mark Bittman do all that. Best of all, each one takes less than 20 minutes to make!
      Healthy Summer Recipes
      1. Feta and Watermelon Salad
      Combine watermelon balls or cubes in a bowl with crumbled feta cheese, sliced radishes, chopped fresh chives and a few drops of olive oil; toss well. Spoon over a crisp wedge of iceberg lettuce, being sure to use all the extra juice left in the bottom of the bowl.
      2. Deviled Eggs with Crab
      Hard-boil eggs; meanwhile, combine crab meat with a spoonful of Dijon mustard and mayonnaise or yoghurt, lemon juice, diced red bell or small salad pepper, paprika and cumin; sprinkle with salt and pepper. Run eggs under cold water, shell and halve them, remove and mash the yolks into the crab mixture; stuff into the whites. Sprinkle the top with chopped parsley (or caviar, for that matter).
      Mark’s Tip: Buy fresh crab meat or use chopped cooked prawns.
      3. Rocket with Balsamic Strawberries
      Hull and slice about two cups of strawberries and place them in a large salad bowl. Toss with two tablespoons of balsamic vinegar and several twists of the black pepper grinder. Let it sit for five minutes. Add a bunch of rocket, some crumbled goat’s cheese and a sprinkle of salt; drizzle with olive oil and toss.
      READ MORE: You’ve Got To Try These Super Simple Summer Rolls With Asian-Style Sauce
      4. Prosciutto, Peach and Mozzarella Salad
      For each person, cut a fresh peach into eight wedges. Tear prosciutto and sliced mozzarella into bite-size pieces. Dress mixed greens with olive oil, lemon juice, salt and pepper. Toss in the peaches, prosciutto and cheese.
      5. Wholewheat Spaghetti and Cucumber with Dipping Sauce
      Boil and salt water for pasta; meanwhile, combine a quarter cup of chicken stock or water, three tablespoons of soy sauce, two tablespoons of a little honey mixed with warm water, and a teaspoon of sugar in a bowl; mix to dissolve the sugar. Cook the noodles until al dente, then rinse under cold water. Serve a nest of the noodles along with sliced cucumbers in a bowl (set it over ice cubes if you like), with a small bowl of the dipping sauce on the side garnished with chopped spring onion.
      Mark’s Tip: Add a bit of freshly grated ginger or wasabi for more spice, and top with bits of cooked meat or tofu.
      6.Courgette and Dill Soup
      Grate a couple of courgettes. Cook a chopped onion in butter until softened, then add the courgette and stir until softened (five minutes or so). Add vegetable or chicken stock and bring to the boil; simmer for about five minutes, then purée until smooth. Season with salt and pepper and lots of fresh chopped dill.
      Mark’s Tip: For a richer texture, add fresh ricotta, sour cream or yoghurt while puréeing.
      READ MORE: These Banana Muffins Actually Alleviate PMS And Cramping
      7. Fish Tacos
      Cook a chopped red onion in olive oil for a minute or two. When it’s soft, add a big pinch of ground cumin or coriander and some salt and pepper. Keeping the heat relatively high, add about 450g of fish fillets (white fish works well here; you can also try crab or prawns) and stir to break them into chunks, cooking until they’re just opaque. Remove from the heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan. Warm corn tortillas and fill with the fish mixture. Top with shredded cabbage, chopped tomato, a splash of hot sauce (red Tabasco is good) and a dollop of sour cream.
      8. Honey Eggplant
      Combine half a cup each of chopped parsley and breadcrumbs with three tablespoons of olive oil, two tablespoons of honey, a minced garlic clove and a pinch of salt. Cut one large or two medium eggplants crosswise into 2.5-centimetre slices and score the top of each slice.
      Put the slices in a dish and spread the breadcrumb mixture over the tops, pressing it into the slits. Partially cover with wax paper and microwave on high for about five minutes. Remove the paper and cook for another two or three minutes, until very soft. Sprinkle with lemon juice and serve with yoghurt on the side.
      9. Korean Braaied Beef
      Slice a fillet steak into two-centimetre pieces. Mix together a teaspoon of sesame oil, a tablespoon of brown sugar, three tablespoons of soy sauce, a tablespoon of a little honey mixed with warm water, two minced cloves of garlic and a pinch of dried chilli flakes. Brush the meat with the sauce and braai until it begins to crisp (about two minutes per side), basting frequently. Serve the beef sprinkled with toasted sesame seeds and chopped spring onions.
      READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad
      10. Spicy Braaied Pork with Peach Marmalade
      Combine a quarter cup of peach or apricot preserve with some minced garlic, a tablespoon of olive oil, a tablespoon of soy sauce, half a teaspoon of mustard powder, a pinch of cayenne pepper and salt. Coat thin, boneless pork chops with the marmalade and place on the braai, taking care not to let the marmalade burn. Slice fresh peaches or apricots in half and remove the pits; sprinkle with salt and cook flesh-side down until they start to brown and just soften. Serve the fruit with the pork. More