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. 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
- 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.
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.
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.
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.
Yes, as long as you make sure that there is no cross contamination, then these are gluten free.
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) 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 and 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 and hot sauce.
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
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.
[email protected] says
I love the healthy twist on a classic and I could make a meal out of these.
Bintu - Recipes From A Pantry says
You've just made loaded potato skins healthy! Well done and they look amazing
Shashi at Savory Spin says
I would never have thought to make stuffed potato skins filled with greens - like these! Mine always involve bacon - but these are so much more healthier - can't wait to try 'em soon!
Julia @ Happy Foods Tube says
What an interesting recipe! I like the idea of stuffing potatoes with spinach and zucchini!
Veronica says
I grew up somewhere similar to you and all we had was a Beefeater there and I loved their potato skins. This looks like a much healthier version though, although I still think bacon would be good in it haha.
Fearne says
I love how you always manage to make vegetables look more appetising. My kids are terrible when it comes to eating vegetables, but I have tried a few of your hidden vegetable recipes and they have gone down a treat.
JEss says
Ooo yes I love this idea! I actually think swapping out the sour cream for yoghurt is MUCH better. I know that's a bit blasphemous.
jane @ littlesugarsnaps says
I love how spinach is so versatile that you can squeeze it into something like this and everybody will accept it, no questions asked. These look ultra tasty.
Jenni says
These look very nice! I usually pick potato skins for starters if they are on the menu. I don't usually make them at home though but would make these ones :)
Katie | Healthy Seasonal Recipes says
I love the idea of healthifying potato skins this way! I have a ton of spinach from my garden right now too!
Rhian Westbury says
I love potato skins and the fillings of these are a little more unusual to your normal cheese and onion or bacon, sounds yummy x
Becca Talbot says
I love cheesy potato skins (with bacon and sour cream, mmmm!), but have never had healthy ones loaded with veg. Will have to give this recipe a try, it looks ace! x
Nay says
These look lush Dannii. I am going to give them a go at the weekend and add some tuna in there too.
Caroline says
I like that you have used yoghurt as a dip rather than sour cream. These look really appetising.
Natasha Mairs says
I love potatoes! These looks so nice and I have pinned them so I can have a go at making them soon