Crunchy Stuffed Potato Skins
Our dietitians' favourite
This recipe is taken from the 1999 Milk Calendar. These potato skins are stuffed with crunchy vegetables and cheese. Serve with your favourite salsa and sour cream.
-James Barber
- Prep: 20 min
- Cooking: 50 min
Ingredients
- 4 large baking potatoes
- 2 tbsp (30 mL) olive oil
- 1 cup (250 mL) Milk
- 1/3 cup (80 mL) chopped red bell pepper
- 1/3 cup (80 mL) chopped green bell pepper
- 1/4 cup (60 mL) chopped celery
- 2 green onions finely chopped
- 1 tbsp (15 mL) chopped pickled jalapeño pepper (optional)
- 1 cup (250 mL) grated Medium Canadian Cheddar cheese
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) ground cumin
- Salt and pepper to taste
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Preparation
Preheat oven to 450 °F (230 °C).
Scrub potatoes and cut each lengthwise into 4 wedges. Cut flesh away, reserving it in a bowl and leaving about 1/4 inch (1/2 cm) thickness on the skins.
Dry skins well with paper towels, then toss skins with olive oil. Add salt and pepper to taste. Bake for 45 minutes, turning once, until crispy.
While skins are baking, coarsely chop reserved raw potato and place in a microwave-proof dish. Add milk, cover and microwave for 8 to 12 minutes on Medium-high, stirring occasionally until very soft.
Mash potatoes until creamy. Stir in red and green peppers, celery, onions, jalapeño pepper, cheese, chili powder, cumin, salt and pepper, to taste; set aside. When the potato skins are ready, carefully spoon filling onto the skins. Return to oven and bake for 5 to 7 minutes or until heated through. Serve immediately.
Tips
Serve 2 wedges per serving.
For the adventurous: Add more jalapeño pepper. To serve as a finger food, cut each wedge in half before filling.
Nutritional information
Per serving| Energy: | 260 Calories |
| Protein: | 8 g |
| Carbohydrate: | 38 g |
| Fat: | 9 g |
| Fibre: | 3.3 g |
| Sodium: | 117 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 161 mg |
| Vitamin C: | 62 % |
| Vitamin B6: | 33 % |
| Magnesium: | 20 % |
| Niacin: | 17 % |
