Greek Potato Skins with Roasted Garlic Hummus
User Reviews
5
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Prep Time
8 mins
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Cook Time
1 hr
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Total Time
1 hr 8 mins
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Servings
10 potato skins
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Calories
136 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Greek Potato Skins with Roasted Garlic Hummus
Description
Greek Potato Skins with Roasted Garlic Hummus begins with small russet potatoes baked whole until soft inside. After cooling, the centers are scooped out, leaving the skins intact. These skins are brushed with olive oil and broiled to create a crisp golden texture. The filling comprises Sabra roasted garlic hummus spread inside the crispy skins, then topped with diced tomato, black pepper, cucumber, and avocado tossed lightly with lemon juice to prevent browning. Optional crumbled feta, fresh microgreens, and minced red onion can further enhance the vibrant flavors.
The dish balances crispy potato skins with creamy and savory hummus, bright fresh vegetables, and tangy hints from lemon juice on the avocado. Broiling ensures a satisfying crunch on the outside, while the hummus adds richness and garlic depth. The preparation draws attention to texture contrasts and simple ingredients.
These filled potato skins serve well as a flavorful appetizer or light snack. They showcase familiar Mediterranean ingredients and can be customized with toppings to suit personal taste or occasion. Using smaller potatoes yields perfectly sized portions, but larger potatoes can be sliced further to serve as needed. The leftover fluffy potato centers may be repurposed for mashed potatoes or other uses.
For best results, look for small russet potatoes sold in bags, and handle avocado with lemon juice to avoid browning. The recipe offers flexibility for optional extras to suit your preferences without altering the base technique.
Ingredients
- 5 russet potatoes small
- 1-2 tsp olive oil
- kosher salt for sprinkling, or sea salt
- ½ cup tomato
- ¼ cup black pepper
- ¼ cup cucumber
- 1 avocado
- ½ lemon small, or lime
- 10 oz hummus Sabra Roasted Garlic flavor
- 2-3 tbsp parsley fresh
OPTIONAL EXTRAS:
- feta cheese crumbled
- microgreens fresh
- red onion minced
Instructions
- Preheat oven to 400 degrees F.
- Wash and scrub your potatoes, and pierce each a few times with a fork or knife.
- Pat dry, then rub each spud with a little olive oil.
- Place on a baking sheet and bake for 60 minutes, until fluffy and tender inside.
- Allow potatoes to cool a bit, then slice each in half and scoop out the centers into a bowl. Save that fluffy goodness for some cheater mashed potatoes or another tasty recipe!
- Switch oven to BROIL on HIGH.
- Brush some olive oil on each side of the potatoes. Place potatoes skin side up on your baking sheet and sprinkle with a pinch of salt.
- Broil for 2-3 minutes, then flip (skin-side down) and broil for another 2-3 minutes until golden crispy.
- Allow to cool while you prep and chop your tomato, pepper, cucumber, and avocado.
- Squeeze the juice of about 1/2 a lemon over the avocado to prevent browning. You can also drizzle a little olive oil over the avocado if you'd like. I'm a big fan of this!
- Spread each potato skin with hummus and top with your freshly chopped veggies! Top with fresh parsley to garnish along with any other extras you'd like to add. Enjoy!
Notes
- Use small russet potatoes found in bags for ideal size; if only large, slice skins for serving.
- Save scooped-out potato centers for mashed potatoes or other recipes.
- Apply lemon juice to avocado after chopping to prevent discoloration.
- Optional toppings like feta, microgreens, and red onion add extra flavor but are not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10potato skins
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 118mg | 5% |
| Potassium | 547mg | 12% |
| Fiber | 5g | 20% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 41mg | 4% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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