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Hungry Healthy Happy » Recipes » Potatoes

Super Greens Loaded Potato Skins

Jun 5, 2024 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 54 Comments

345 shares
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Diet: Gluten Free / Low Fat / Vegetarian
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Super Greens Loaded Potato Skins
Loaded Potato Skins with a text title overlay.

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.

Jump to:
  • Why You Will Love It
  • Ingredients needed
  • Variations
  • Step by step
  • Health Benefits
  • What To Serve Them With
  • Extra Tips
  • Frequently Asked Questions
  • 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

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.

Potato skins loaded with green mashed potato.

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/180°C(fan)/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.

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.

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.

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.
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.

More Potato Recipes

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    Easy Slow Cooker Jacket Potatoes
  • Parmesan truffle fries on a plate with a pot of ketchup.
    Parmesan Truffle Fries
  • Air Fryer Diced Potatoes on a blue plate.
    Air Fryer Diced Potatoes
  • A tray of easy cheesy potato bake with a portion spooned out.
    Easy Cheesy Potato Bake

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

Loaded potato skins on a wooden surface.

Super Greens Loaded Potato Skins

By: Dannii Martin
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.
A circular logo saying GF.
Gluten Free
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant.
Vegetarian
4.98 from 34 votes
Pin Print Save recipe Saved!
Course: Appetizer
Cuisine: American, British
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 4 servings
Calories: 178kcal
Allergens:
An illustration of a carton of milk.
Dairy

Ingredients

  • 4 Potatoes
  • 1 Courgette (zucchini) - grated
  • 60 g (2 cup) Spinach - finely chopped
  • 2 Garlic clove - crushed
  • 40 g (0.33 cups) Mature cheddar - grated
  • 4 tablespoon Fresh chives - finely chopped
  • 1 pinch 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 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.

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

Serving: 1portion | Calories: 178kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 99mg | Potassium: 1109mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1735IU | Vitamin C: 39.5mg | Calcium: 164mg | Iron: 7.6mg

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.

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Comments

  1. Evelina says

    July 17, 2017 at 6:13 am

    5 stars
    Looks so delicious!! I will definitely try to make it. Thank you for sharing

    Reply
  2. Ayesha Farhad says

    July 17, 2017 at 12:24 am

    5 stars
    I love potato skins though I've never tried with courgette. Don't like the taste of it!

    Reply
  3. Yaya says

    July 16, 2017 at 8:00 pm

    5 stars
    Yum! It makes me feel less guilty to eat potatoes if they are loaded with greens. x

    Reply
  4. Ana De- Jesus says

    July 16, 2017 at 4:22 pm

    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

    Reply
  5. nicol says

    July 15, 2017 at 10:50 pm

    this is such an easy way to use up spinach! i use it in everything and never thought of potato skins!

    Reply
  6. David @ Spiced says

    July 15, 2017 at 9:20 pm

    5 stars
    Oh, I love a good tater skin! But what a cool idea to stuff these potato skins with all sorts of delicious veggies. I'm totally going to need these in my life...and soon! :-)

    Reply
  7. Mary says

    July 15, 2017 at 4:10 pm

    I don't think I have ever tried potato skins before! Although, I was such a fan of sour cream whilst growing up - I don't know how I never got round to giving these a try! ;) Thanks for providing a healthier alternative. They look and sound great! :)

    Reply
  8. Emily says

    July 15, 2017 at 2:42 am

    5 stars
    I love potato skins and am so intrigued by this recipe that has loaded greens! Looks delicious!

    Reply
  9. Hannah Healy says

    July 15, 2017 at 2:31 am

    Wow! These look like skins I need in my life. Great color and flavors to boot!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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