These loaded potatoes are filled with spicy, saucy cauliflower and red lentil stew. Seasoned with berbere spice and fresh ginger, it’s a hearty dinner for cold winter nights.
Preheat oven to 350°F. Pierce potatoes multiple times with a fork to let moisture escape while baking. Place on a baking sheet and bake for 1 hour, or until the skin is crisp and the potato soft.
While potatoes are baking, heat olive oil in a medium pot over medium heat. Add in onions and cook 5 to 10 minutes, until fragrant and translucent.
Stir in cauliflower, garlic, ginger, and berbere spice. Let cook 3 to 5 minutes.
Stir in lentils and add enough water to barely cover ingredients. Bring to a boil then reduce to heat to low and simmer with cover for 20 minutes or until lentils are soft.
Stir in peas and remove from heat.
When potatoes are done, slice in half with a knife. Spoon cauliflower and lentil stew into each potato and serve.