Struggling to eat enough greens? These Super Greens Loaded Potato Skins will give you a green veggie boost, whilst fixing that cheese and potato craving too. Crispy baked skins stuffed with creamy potatoes and super green vegetables – this is a classic appetiser made healthier!
Whether you are looking for some healthier game day food, something to add to a party buffet, or just a way to get some more greens in to your diet, these Super Greens Loaded Potato Skins have got you covered!
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Potatoes, potatoes, potatoes! Oh how we love you so. It’s no secret that potatoes might just be our favourite food EVER. They are versatile, budget friendly and have so many health benefits, so make sure they are part of your diet! We love sharing different ways to eat potatoes. As much as we love homemade chips, there is so much more that you can do with the humble potato.
That’s why we have teamed up with Potatoes: More Than A Bit On The Side to share this delicious potato recipe. We think it is a nice little twist on a classic. Potatoes are often seen as a little bit old fashioned, and associated with more traditional methods of cooking (although, it’s hard to beat potatoes on a roast dinner – am I right?!). But, we are here to show you that potatoes are here to stay and they have evolved to be the perfect ingredient for a modern recipe.
They get a bad rep when it comes to nutrition too, and the word “carb” is seen as a scary word in the world of health. I have no idea why though, because carbs are what give us the energy to get through the day and potatoes have so many health benefits. They are 100% natural, fat-free, gluten-free, have high nutritional content, and are locally grown. You can find more delicious and healthy potato recipes over on the Potatoes: More Than A Bit On The Side website.
Loaded potato skins will always have a special place in my heart, because it was always my go-to starter in a restaurant when growing up. I say restaurant, but I use that terms very loosely! Where I grew up there wasn’t much choice of places to eat. Just your standard ‘pub grub’ really, but that meant that potato skins were always on the menu. Usually they were loaded with cheese and bacon and were served with a big bowl of sour cream to dip them in.
Well, we have swapped the bacon for loads of green vegetables (sorry, not sorry) and ditched the sour cream in favour of Greek yoghurt – you get all of the creaminess without all of the extra calories and fat. We also included a nice chilli sauce dip too, just for a heat kick!
We have stuffed these with courgette (zucchini) and spinach, but you can really go crazy here! Just use what ever you have going. Kale, broccoli and cabbage are all good green additions to these. Want to break up the green a little? Add some chunks of red pepper or some diced mushrooms. These are a great way to use up vegetables.
We are all about finding new ways to hide vegetables in our meals. Whilst Avery will currently eat anything we give her (let’s hope that never changes), it’s always good to have a stockpile of recipes that you can’t really taste the vegetables in, because I am sure she will become a fussy kid at some point. Have a fussy eater? Trying hiding vegetables in these and see how well they go down.
Struggling to eat enough greens? These Super Greens Loaded Potato Skins will give you a green veggie boost, whilst fixing that cheese and potato craving too.
- 4 Potatoes
- 1 Small courgette, grated
- 2 Handfuls of spinach, finely chopped
- 2 Garlic cloves, crushed
- 40 g Mature cheddar, grated
- 4 tbsp Fresh chives, finely chopped
- A pinch of sea salt and black pepper
- Greek yoghurt and hot sauce optional
Wash and prick the 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 all the other ingredients 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 at 200C 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 yoghurt and hot sauce.
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**This Super Greens Loaded Potato Skins recipe was commissioned by Potatoes: More Than A Bit On The Side. However, all opinions are my own**