Baked Potatoes With Ready-to-eat Jasberry Rice

2 servings
Vegan and gluten-free
45 minutes

Looking for cozy food inspiration? This baked and stuffed potato with RTE Jasberry Rice is loaded with our favorite ingredients; potato, chickpea, olive, sun dried tomato, and RTE Jasberry Rice. Enjoy this comforting and flavorful meal that will keep you full and make you feel all cozy inside. Perfect for brunch, lunch, or even dinner.


1 pack Ready-to-eat Jasberry Rice Original
4 medium potatoes
1 tbsp extra virgin olive oil
1 cup spinach
1/2 cup canned chickpeas
1/4 cup sun-dried tomatoes, chopped
2 tbsp black olives, chopped
1/2 tsp thyme, dried
1 tbsp tahini
1 tsp lemon juice
1 – 2 tbsp water
1/2 tsp red pepper flakes
salt and black pepper to taste


1. Preheat the oven to 400F (200C). Puncture the potatoes with a fork and place them in a baking dish. Bake 35–45 minutes or until cooked.

2. Heat the extra virgin olive oil in a pan over medium heat. Put in RTE Jasberry Rice Original straight out of the pouch, add spinach, olive, chickpea, and sun-dried tomato, seasoned with salt and pepper. Set aside.

3. Remove the potatoes from the oven and let them cool for a few minutes. Then transfer them to a plate, split them open with a sharp knife and spoon in the mixture Ready-to-eat Jasberry Rice into the center.

4. Whisk together the tahini, lemon juice, salt, pepper, and water. Then pour on top for dressing.

5. Garnish with chives and red pepper flakes. Serve immediately.

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