Super Greens Loaded Potato Skins

Name: Super Greens Loaded Potato Skins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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 yogurt and hot sauce ((optional))

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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!

Six loaded potato skins with pots of dip.

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. 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 Spring Green Vegetable Gnocchi, Vegetable Fajitas or Cheesy Vegetable Pie.

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Why you will love it
Ingredients needed
Step by step
Health benefits
Variations
What to serve them with
Frequently asked questions
Extra tips
More potato recipes
Recipe
Feedback

Why you will love it

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 needed

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.

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.
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.
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/400°F/Gas 6 for 10 minutes to make the skin crispy.
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.

Potato skins loaded with green mashed potato.

Health benefits

White potatoes have so many nutrients in them, they really shouldn't get a bad reputation. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana.

They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want!

Courgettes are very low in calories and they have a high water content. They are also super nutritious as they are a great source of vitamins A and C, potassium and fibre.

Spinach is a great source of iron, which can really boost your energy levels. Iron has a key role in the function of red blood cells, and these help to transport oxygen around the body, which supports energy production.

Loaded potato skin topped with sour cream and chopped spring onions.

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.

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.

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.

Four potato skins with a pot of chilli dip and a pot of sour cream.

Frequently asked questions

Can I 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.

How to make vegan loaded potato skins.

To make these vegan, simply use your favourite plant based cheese.

Are these loaded potato skins gluten free?

Yes, as long as you make sure that there is no cross contamination, then these are gluten free.

Extra 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.

More potato recipes

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