Healthier loaded potato skins
- October 2016
- Makes 8
- Hands-on time 20 min, oven time 1 hour 40 min
We’ve taken fat and calorie-laden potato skins and made them lighter but still fully loaded with protein, flavour and old-school satisfaction.
- 15.5g (8.5g saturated)
- 18.3g (5.1g sugars)
Use the remaining potato (step 3) for another dish such as fishcakes. It freezes well.
Assemble the skins ready to bake (step 4) up to 24 hours ahead, then cover and chill. Bring to room temperature before cooking as in the recipe.
We replaced the usual soured cream with fat-free Greek yogurt and the cheddar with camembert, which is lower in fat but still punchy. The crisp parma ham provides a better crunch than classic streaky bacon and has fewer calories.
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