Baked potatoes


  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped (optional)
  • 1/2 cup pine nuts
  • 2 cups Kellogg’s Sultana Bran
  • 4 cups baby spinach leaves
  • 1 cup parmesan cheese, grated
  • 1kg potatoes, boiled or roasted


Pre-heat oven to 190°C.

Heat olive oil in a wok or large fry pan. Add the garlic and cook 1-2 minutes until golden.

Add the pine nuts to the pan and allow to cook for a further 2 minutes.

Add the Kellogg’s Sultana Bran and spinach and combine well.

When spinach is wilted add the parmesan and combine well.

Place cooked potatoes into a 20cm x 30cm roasting pan and cover with cooked mixture.

Place in the oven for 18-20 minutes until mixture is slightly brown and potatoes are hot.

Serve immediately as a side dish or on its own for lunch.


  • This recipe is a tasty way to ensure your children get the fibre and vitamins they need.
  • This recipe was supplied by Kellogg’s nutritionists.

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