Greek Style Fully Loaded Potato Skins
Here we have Greek Style Fully Loaded Potato Skins. They are a healthy version of fully loaded potato skins, which traditionally tend to be loaded with fat. This potato skin recipe is straightforward to make and full of fresh Mediterranean flavour. The juicy tomatoes, cool cucumbers, and my favourite, Kalamata olives, combine beautifully with the potatoes and hummus to make for perfect potato skins.
Eating these Greek Style Loaded Potato Skins makes me think of all the beautiful places you can visit in Greece and all the lovely food they have!
I have made the recipe for 8 servings because I love making a big batch and having them on hand for quick meals or snacks for everyone during the week. They also make great party food because you can eat them without cutlery. All you need is a napkin!
My Fully Loaded Greek Style Potato Skins are full of nutrition to make you feel fantastic. I never like to peel potatoes because there are so many nutrients is in the skin. Why would you want to throw all that away?
I will say, it’s a terribly good idea to make a big batch on a Sunday and you’ve got lunch and snacks sorted for the week. Luckily, You should have some extra salad left to serve as a side dish to other meals as well. This recipe feeds 8, but please feel free to adjust the serving size to meet your personal requirements.
I do hope you enjoy them as much as I do. If you make my Greek Style Fully Loaded Potato Skins, I’d love to see a picture, so be sure to send me one via my Instagram tag @reneesbites
Namaste Dear Ones 🙏 💕 😊
p.s. To up your nutrition intake, serve with my Easy Peasy Spinach Salad recipe here. You could also serve them with a soup such as my Anti-inflammatory Broccoli, Celery and Avocado Soup here.
p.s.s. If you want to work with me privately to transform your health & well-being, check out my coaching packages here.
Thanks for reading!Print
Greek Style Loaded Potato Skins
- Total Time: 40 minutes
- Yield: 8 1x
These Fully Loaded Greek Potato Skins are great to have on hand for quick meals during a busy week. They're also perfect party food!
- 2 ⅔ Kg. Potatoes (Scrubbed and sliced in half lengthwise)
For the Chickpea Salad
- 2 cans chickpeas
- 2 cucumbers
- 4 cups cherry tomatoes
- 1 red onion (minced)
- ¼ cup red wine vinegar
- 2 ⅔ Tablespoons Dijon Mustard
- 1 tsp sea salt
- 2 cups store bought hummus
- 1/2 cup Kalamata olives (quartered)
- Preheat the oven to 220°C.
- Slice potatoes lengthwise and cover with olive oil, salt & pepper
- Put in oven for 30 minutes or until cooked through and leave to cool.
Assemble the Salad
- In a small bowl, combine 1⁄4 cup red wine vinegar, and Dijon mustard. Add to vegetables and mix well. Season with salt and pepper to taste.
Prepare the potatoes
- Scoop out the middle of the potatoes, being careful to not cut through to the bottom.
- Add hummus to all of the potato skins. Fill them with the salad mixture and garnish with the kalamata olives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Cuisine: American, Mediterranean
- Calories: 297
- Sugar: 6
- Sodium: 164
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 65
- Fiber: 9
- Protein: 8
Keywords: easy vegan dinners, easy vegan dinner recipes, easy vegan dinner recipes, easy vegan dinner recipe, easy vegan recipe lunch, easy vegan dinner idea
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