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!
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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 into 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. They are a great way to get kids to eat some more vegetables too.
If you are looking for more vegetable packed recipes, then why not try our easy Spring Green Vegetable Gnocchi, delicious Vegetable Fajitas or our comforting Cheesy Vegetable Pie?
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Why You Will Love Them
- An easy way to eat extra vegetables - We could all do with some extra vegetables in our life and this is a delicious way to eat more.
- A side dish that kids will love - Kids love cheesy potatoes and if you tell them these are super hero loaded potatoes, I bet they will love them even more.
- A healthier version of a game day classic - We have lightened up a classic, but still all the flavour.
- Can be made in advance - You can make these up in advance and then just cook them when you are ready.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Any potatoes work here. They need to be larger potatoes, like baking potatoes, rather than new potatoes. Although, you could make mini versions of this with new potatoes.
- Courgette (zucchini) - Choose ones that are no longer than 8 inches and are free of nicks. A really fresh courgette will have very tiny hairs on the skin.
- Spinach - You could use kale instead, or even use a mixture of the two.
- Garlic - Freshly crushed is best. Make sure it is crushed into almost a paste, so there is even distribution of garlic in the mixture.
- Cheese - We used mature cheddar, because a little goes a long way and it melts well. You could use mozzarella, which also melts well.
- Chives - These add a lovely onion flavour, and it goes well with the cheese.
Variations
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 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.
Step by Step Instructions
- 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.
- Step two: 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.
- Step three: Put the skins on a baking tray, skin side up, and spray with a little oil and then put in the oven at 200°C/180°C(fan)/400°F/Gas 6 for 10 minutes to make the skin crispy.
- Step four: 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.
Serving Suggestions
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.
These go really well with our Creamy Dill Salmon, Slow Cooker Whole Chicken, Stuffed Chicken Breast, Honey and Lime Chicken, Honey and Mustard Salmon and Peri Peri Chicken.
Dannii's Top Tips
- 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 yogurt 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.
Frequently Asked Questions
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.
To make these vegan, simply use your favourite plant based cheese.
More Potato Recipes
If you've tried this healthy potato skins recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Super Greens Loaded Potato Skins
Ingredients
- 4 Potatoes
- 1 Courgette (zucchini) - grated
- 60 g (2 cup) of Spinach - finely chopped
- 2 Garlic clove - crushed
- 40 g (0.33 cups) of Mature cheddar - grated
- 4 tablespoon of Fresh chives - finely chopped
- 1 pinch of Sea salt and ground 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 of Spinach, 2 Garlic clove, 40 g of Mature cheddar, 4 tbsp of Fresh chives and 1 pinch of 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.
Recipe Tips
- 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 yogurt 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Ayesha Farhad says
I love potato skins though I've never tried with courgette. Don't like the taste of it!
Yaya says
Yum! It makes me feel less guilty to eat potatoes if they are loaded with greens. x
Ana De- Jesus says
I always look forward to seeing what recipes you have come up with next because you have given me so much inspiration in the past. As a vegetarian I should include more greens in my diet so I am definitely pinning this one! x x
nicol says
this is such an easy way to use up spinach! i use it in everything and never thought of potato skins!