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! A new fun side dish to try, easy to adapt and budget friendly too.
Why should you try it?
- An easy way to eat extra vegetables.
- A side dish that kids will love
- A healthier version of a game day classic
- Can be made in advance.
Step by Step:
One: 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.
Are they healthy?
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.
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!
What vegetables to add
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.
What cheese to use
We went with a little mature cheddar, as it has a really strong flavour, so you don't need to use a lot of it. But, you could use any cheese that melts well. Mozzarella is always a good choice. A little bit of goats cheese or feta is really good too, as they are super creamy and have a strong flavour.
Can you make them in advance?
Yes, these are great for making in advance. You can pre-cook the potatoes and make up the fillings, and then keep them in the fridge until you are ready to put them back in the oven.
You can also keep them in the fridge for 2-3 days and then reheat them in the oven or microwave.
What to serve them with
My personal preference when it comes to loaded potato skins is sour cream and hot sauce, with loads of fresh chives. But, seeing as these are super healthy with all the greens, we have swapped the sour cream for Greek yoghurt.
- You can easily adapt the vegetables that are used in this. Try to keep them all green, so you get these vibrant potato skins.
- Use a cheese with a strong flavour, as you don't have to use as much of it.
- Swap the sour cream for Greek yoghurt to make this a lighter dish.
- You can make these in advance and then keep them in the fridge until you are ready to finish cooking them.
Super Greens Loaded Potato Skins
- 4 Potatoes
- 1 Small courgette, grated
- 2 cup Spinach, finely chopped
- 2 Garlic cloves, crushed
- 40 g Mature cheddar, grated
- 4 tbsp Fresh chives, finely chopped
- 1 pinch 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**