You know how when you go for a meal at lots of restaurants nowadays, one of the starters they offer is ALWAYS some form of stuffed potato skins? I love stuffed potato skins, so I decided to have a go at making them myself, in a healthy way.
This is the result. Feel free to mess around with what’s inside them; I just went for spring onion and peppers because I like spring onion and red peppers.
- 4 baking potatoes
- A bunch of spring onions
- 2 red peppers
- Fat free fromage frais
- 168g low fat cheddar
Start by pre-heating the oven to 200C. Then stab the potatoes all over with the point of a sharp knife and wrap them in foil, just like you were making jacket potatoes. They need to bake for about an hour; when you squeeze them, they should give way slightly underneath your hand.
Whilst they’re baking, cut up the pepper and slice the spring onion so that you have teeny-tiny chunks of both. Then grate the cheese.
When the potatoes are done, take them out, unwrap them and cut them in half. Then scoop out the inisides.
Mash the potato insides with a few tablespoons of fromage frais. Then mix in the peppers and spring onions so you have a big, goopy filling.
Then stuff as much of the mix as you can back into the potato shells…
…and sprinkle the cheese over the top. There should be 21g of cheese per potato half.
Then, just grill them until the cheese bubbles and serve.
Mmmm. You could have little pieces of bacon in these, or mushroom. I served mine with steak and salad, but you could have them as a side to almost anything. With just salad they’d be a perfect light lunch.
There’s a few more photos here. Hope you like it!