Description
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!
Ingredients
Scale
- 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
For Serving
- 2 cups store bought hummus
- 1/2 cup Kalamata olives (quartered)
Instructions
- 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.
Assemble
- 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
Nutrition
- 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
