Baked Potatoes with Chili Lentil Stuffing

Ingredients:

• 4 Russet-Burbank potatoes (approximately 220 g each)
• 1 small red onion
• 1 poblano pepper
• 1 carrot
• 3 tablespoons extra-virgin olive oil
• 1 can (425 g) canned lentils, rinsed
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp tomato paste
• 1 can (400 g) canned chopped fire-roasted tomatoes
• 1 cup grated cheddar (about 110 g)

Preparation:

1. Preheat oven to 220°C (425°F). Prick the potatoes with a fork and microwave until tender, 15-20 minutes. Transfer to a rack in the oven and bake for another 15 minutes.
2. Meanwhile, finely chop the red onion. Place 2 tablespoons of the finely chopped onion in a small bowl, cover with cold water, and let sit for 10 minutes. Drain, pat the onion dry, and set aside for serving. Finely chop the poblano pepper and grate the carrot.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the remaining red onion, poblano, and carrot; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the lentils. chili powder or cumin; cook until the spices are golden brown, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water, and a large pinch of salt. Simmer over low heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
4. Cut a slit in the side of the potato and split it open. Drizzle with the remaining 1 tablespoon of olive oil, season with salt and pepper. Fluff the potato flesh with a fork. Sprinkle with half the cheese, then top with the vegetable chili. Top with the remaining cheese and the reserved red onion.