Stuffed Potato skins remind me of my childhood, they’re actually one of the few meals I remember my mother cooking for me, of course they were frozen and came from a box but it was a meal I always enjoyed from an early age. I think i always perceived loaded potato skins to be quite an unhealthy meal, but when prepared from scratch at home they are much lower in calorie than the frozen ready made options which typically only have the option of cheese and ham or cheese and onion. Of course, we will not be cutting out the cheese in this recipe but we will be upping the protein with some chicken breast and sneaking a veggie in there, in the form of spinach. This recipe creates 4 stuffed potato skins, which I would say serves 2 with a side salad or vegetables, or of course these stuffed potato skins make great snacks in which case they would provide 4 servings.
Do you have a diet restriction?
This recipe is great for the following diet restrictions:
- Gluten Free
- Nut Free
- Low FODMAP
Step 1: Prepare the ingredients
Firstly you need to half bake your potatoes. Preheat an oven to 180C and place your potatoes on a baking tray. Score a line down the skin of each potato. Place your potatoes in the oven. Whilst your potato is cooking, cut your chicken into small pieces, if your chicken is freshly cooked you may even be able to shred your chicken. You can then add your BBQ seasoning to the chicken mixing well to ensure the chicken has a decent amount of seasoning. Defrost your spinach in a microwave for 1 min. If you are using fresh spinach then prepare this now.
Step 2: Hollow out baked potato skins
After approx 30-40 minutes take your potatoes out of the oven, leaving the oven on, and cut them in half. By this time they should be soft enough to scoop the inside potato out with a spoon leaving a 1cm gap around the edge so that the skin doesn’t rip.
Step 3: Stuff your potato skins
Place a small amount of chicken into your potatoes followed by a small amount of spinach. Keep layering up your fillings until the potatoes are full. Top with a small sprinkle of low fat cheddar cheese and return to the oven for 20-30 minutes until the cheese has melted and turned golden and the stuffed potato skins are crispy.
Serve with salad for a meal or on its own for a snack.
1. Veggie Delight
For a vegetarian twist, skip the chicken and double up on the spinach. Add diced bell peppers, cherry tomatoes, and a sprinkle of your favorite herbs to create a flavorful and colorful stuffed potato.
2. Mexican Fiesta
Give your stuffed potatoes a Mexican flair by seasoning the chicken with taco seasoning. Layer the potatoes with black beans, corn, and diced tomatoes. Top with a dollop of sour cream and fresh cilantro after baking for a burst of Mexican flavors.
3. Mediterranean Fusion
Infuse a Mediterranean touch by mixing feta cheese into the spinach and chicken filling. Add diced olives, sun-dried tomatoes, and a drizzle of olive oil for a Mediterranean-inspired stuffed potato experience.
Frequently Asked Questions (FAQ)
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes make a delicious and nutritious alternative. Adjust the baking time accordingly, as sweet potatoes may cook faster than regular potatoes.
Can I prepare the fillings in advance?
Yes, you can prepare the chicken and spinach filling in advance and store it in the refrigerator. Assemble the stuffed potatoes and bake when ready to serve for a quick and convenient meal.
Can I make this recipe gluten-free?
Certainly! Ensure the BBQ seasoning and any additional seasonings used are gluten-free. Also, consider using gluten-free cheese or omitting it altogether.
How do I reheat leftover stuffed potatoes?
To reheat, place the stuffed potatoes in the oven at 180c for about 15-20 minutes or until heated through. Avoid using the microwave, as it may compromise the crispiness of the potato skins.
Can I freeze the stuffed potatoes?
While freezing may affect the texture of the potatoes, you can freeze the cooked stuffed potatoes for up to a month. Reheat in the oven to restore their crispiness and serve.
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