Vegan stuffed potatoes

Instructions

1. Preheat oven to 200°C. Prick potatoes all over with a fork and place on a baking tray. Bake for 1 hour, or until tender. Set aside to cool slightly.
2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook capsicum, onion, thyme and garlic, stirring, for 10 minutes or until vegetables are softened. Add kale and cook, stirring, for 5 minutes or until wilted, adding a splash of water if mixture starts to dry out. Keep warm.
3. Reserve 90g of the beans. Process remaining beans in a food processor until smooth. Transfer to a medium bowl.
4. When potatoes are cool enough to handle, cut them in half, lengthwise. Scoop out potato flesh, leaving a 1cm thick shell. Place potato flesh in a bowl with the pureed beans and mash with a fork until well combined. Stir in stock and spread and season with salt and pepper. Spoon mixture back into potato shells and return to baking tray. Bake for 5 minutes or until heated through.
5. Stir reserved beans through vegetable mixture. Season with salt and pepper. Serve potatoes topped with vegetable mixture.