2. Recipe: Greek Potato Skins
The potato’s skin contains about half the fiber found in the entire potato. The skin is also a good source of potassium, which helps regulate muscle contractions (like of your heart). These delicious skins are topped with healthy, protein-filled ingredients like hummus and cheese so you’ll also get 5 grams of protein per serving.
Skill level: Beginner
Start to Finish: 1 hour, 10 minutes
Prep: 15 minutes
Cook: 55 minutes
8 small Russet potatoes
1 cup of prepared hummus (I like Sabra)
1/2 cup marinated artichokes, chopped
1/2 cup tomatoes, chopped
1/4 cup black olives, chopped
1/2 cup feta cheese
1/4 fresh cilantro, chopped
1 teaspoons salt
1. Scrub potatoes and prick all over with a fork.
2. Preheat oven to 400 degrees Fahrenheit.
3. Place potatoes in a microwave safe bowl and cook for 5 minutes to help speed along cooking time. Remove from microwave, coat potato skins with olive oil and sprinkle generously with salt. Place on baking sheet.
4. When oven is preheated, place potatoes on center rack and cook for about 45 minutes (longer depending on potato size) until potatoes can be pierced easily with a fork and the skins are starting to loosen. Remove from oven and let potatoes rest until they are cool enough to touch.
5. Cut potatoes in half and scoop out insides leaving about 1/4 inch potato flesh in the skin. Leave enough so the skins are able to stand up and be sturdy on their own.
6. Preheat broiler.
7. Reserve potato filling for another use (mashed potatoes, soup, etc).
8. Place scooped out skins under broiler for about 5 minutes. Keep a very close eye on the skins while under the broiler to watch for burning. Cook until they are at desired crispiness. Rotate pan if needed to help skins cook evenly.
9. Fill potatoes with a large spoonful of hummus and top with artichokes, tomatoes, black olives, cilantro, and feta cheese.
Nutrition Information (per 1 skin with toppings)
Calories: 136; Total Fat: 7 grams; Protein: 5 grams: Carbohydrates: 16 grams; Sugar: 0 grams; Sodium: 394 milligrams
Recipe and photo by Amy Getman, RD of Happy Healthy RD.
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