3 Baked Potato Filling Ideas

Vegetable Curry Loaded Baked Potato



  • 1 cup mushrooms
  • 1 small sweet potato
  • 1/2 onion
  • 1 red pepper
  • ½ jar/220ml of Uncle Ben’s medium curry sauce (or other exchange-free sauce)

For our low protein recipes, you will just need olive oil (or your favourite oil), salt & pepper to taste.


  • Pierce the sweet potato and place in the microwave for 4-5 minutes or until cooked through. 
  • Chop the onion and cook for 2-3 minutes in 1 tsp of olive oil, salt and pepper. 
  • Once the onion is browned, add the peppers and mushrooms for a further 2-3 minutes. 
  • Add the Uncle Ben’s medium curry sauce (or other exchange-free curry sauce) and cook for a further 2-3 minutes.
  • Serve the curry with the sweet potato, or substitute for a low protein rice or pasta.


1 person.

Nutritional information per serving

  • Calories: 424 kcal
  • Phe: This recipe does not need to be counted as exchanges.

Jackfruit Bolognese


  • ½ tin jackfruit 
  • 1 small sweet potato or ½ large 
  • 1 cup Violife Original cheese, grated 
  • ½ cup tomato pasta sauce (we used Dolmio) 
  • Glytactin Build 20/20 (optional – if you want to use this meal as a 20g supplement) 

For this recipe you will also need cooking oil, salt and pepper to taste (optional).


  • On a high heat, fry 1/2 tbsp. oil. Add the jackfruit and stir to break up the chunks for 3-4 minutes.
  • Add the tomato pasta sauce and stir for another 3-4 minutes. Add half of the cheese and Glytactin Build 20/20(optional). If you are using this meal as your 20g protein substitute, you must east the entire meal.
  • Whilst the jackfruit is cooking, microwave the sweet potato for 5 minutes, or until it is soft in the middle. To accelerate cooking time, score the potato with a knife 3-4 times.
  • Place the sweet potato on a plate, and lightly cut open and mash up to let the heat out. Add the jackfruit mix on top. Top with the remaining cheese. Garnish with low protein soured cream (optional).


1 person.

Nutritional Information:

  • Calories: 652 kcal (with Build 20/20 = 760 kcal)
  • Phe: 20mg (if using Build 20/20)
  • PE: 20g (if using Build 20/20)

“Mexican Style” Baked Potato


  • ½ sweet potato
  • ½ avocado
  • ½ tbsp. soured cream (We used Old El Paso – NSPKU approved)
  • 1 tbsp. salsa
  • Juice of half a lime


  • Pierce and microwave the sweet potato for 4-5 minutes or until cooked through.
  • Mash the avocado, then mix in the lime juice. Season with salt and pepper.
  • Add the avocado on top of the cooked potato, and top with salsa and soured cream.

Calories: 210 kcals

Phe: This recipe does not need to be counted as exchanges.

Nutritional information per serving

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