Super Greens Loaded Potato Skins
User Reviews
5
Super Greens Loaded Potato Skins
Description
This recipe begins by microwaving whole potatoes until tender before halving and scooping out the centers. The potato flesh mixes with grated courgette (zucchini), chopped spinach, crushed garlic, mature cheddar, fresh chives, salt, and pepper to create a flavorful green filling. Meanwhile, the potato skins are crisped in the oven with a light coating of oil.
The filling is spooned into the skins, which return to the oven for a brief final bake. This reheating melts the cheese and binds the ingredients. The dish features a crisp skin with a moist, cheesy, vegetable-rich filling, highlighting the fresh greens and savory cheddar. Serving with Greek yogurt adds creaminess, and hot sauce offers an optional kick.
Variations can include swapping vegetables to maintain the green theme or making the dish ahead and reheating when needed. Strong-flavored cheese is recommended to keep the seasoning balanced with fewer amounts.
Ingredients
- 4 potato
- 1 zucchini grated, aka courgette
- 60 g spinach finely chopped
- 2 garlic crushed, clove
- 40 g cheddar cheese grated, mature
- 4 tablespoon chive finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
- Greek yogurt (optional)
- hot sauce (optional)
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Wash and prick 4 Potatoes and put them in the microwave for 10 minutes, turning half way through. Depending on the size of the potatoes, they may need longer.
- Slice the potatoes in half and scoop out most of the insides. Add the insides to a bowl with 1 Courgette (zucchini), 60 g Spinach, 2 Garlic clove, 40 g Mature cheddar, 4 tablespoon Fresh chives and 1 pinch Sea salt and ground black pepper and mash together.
- Put the skins on a baking tray, skin side up, and spray with a little oil and then put in the oven for 10 minutes to make the skin crispy.
- Take the tray out of the oven and turn the skins the other way, skin side down, and add the potato mixture to the skins. Put back in the oven for 5-7 minutes and then serve with Greek yogurt.
Notes
- Feel free to vary the vegetables used in the filling, keeping them green to preserve the recipe's vibrant appearance.
- Choose a strong-flavored cheese to enhance taste without requiring large quantities.
- Greek yogurt can be used as a lighter alternative to sour cream for serving.
- You can prepare these potato skins in advance, refrigerate them, and then finish the baking when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 178kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 99mg | 4% |
| Potassium | 1109mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1735IU | 35% |
| Vitamin C | 39.5mg | 44% |
| Calcium | 164mg | 16% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
