Loaded potato skins
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Loaded potato skins
Anyone have any veggie ideas that don't include cheese or butter please? (Oil & eggs OK.)
I can only think of something like mixing the potato scoop-out with mayo or pesto - maybe reserving that for croquettes - and loading skins with miscellany, e.g. spring onion, mushroom bits, chopped sundried tomatoes or something like that.
Does anyone make anything like that?
An alternative would be just to make the scooped-out skins to serve alongside something but not sure how I'd cook those such that I wouldn't just want to leave them at the side of the plate.
Any ideas? Ta.
I can only think of something like mixing the potato scoop-out with mayo or pesto - maybe reserving that for croquettes - and loading skins with miscellany, e.g. spring onion, mushroom bits, chopped sundried tomatoes or something like that.
Does anyone make anything like that?
An alternative would be just to make the scooped-out skins to serve alongside something but not sure how I'd cook those such that I wouldn't just want to leave them at the side of the plate.
Any ideas? Ta.
- prettykiwicrazy
- Posts: 390
- Joined: Wed Aug 22, 2012 6:28 pm
Re: Loaded potato skins
Guacamole,salsa and sour cream.
Chilli made with quorn mince, if meat substitutes are acceptable.
Roasted vegetables and pesto
Vegie curry and raita.
Chilli made with quorn mince, if meat substitutes are acceptable.
Roasted vegetables and pesto
Vegie curry and raita.
Re: Loaded potato skins
Spicy peas and tomatoes.
Heat a little oil, fry a little garlic in it. Add peas, salt, pepper and any other spice you like. I would be quite happy with just S & P and perhaps a small amount of coarsely ground chillies. Add small chopped tomatoes. Stir fry until cooked through. Squeeze a little lemon juice and fill into the shells. You can add a little of finely chopped coriander/mint leaves.
You can add your scooped out potato flesh as well, finely chopped.
You can do something similar with mushroom, onions, Soya sauce and Chinese seasoning.
Heat a little oil, fry a little garlic in it. Add peas, salt, pepper and any other spice you like. I would be quite happy with just S & P and perhaps a small amount of coarsely ground chillies. Add small chopped tomatoes. Stir fry until cooked through. Squeeze a little lemon juice and fill into the shells. You can add a little of finely chopped coriander/mint leaves.
You can add your scooped out potato flesh as well, finely chopped.
You can do something similar with mushroom, onions, Soya sauce and Chinese seasoning.
Re: Loaded potato skins
Many thanks both - I like all the suggestions.
I'd sub the fake meat in the chilli no problem (red kidney beans/carrot/sweetcorn combo works well in chilli/onion/garlic/tom bases.
I could sprinkle some breadcrumbs on those where a crisp topping would suit better than just a fresh herb sprinkle.
Mind-a-buzzing - I could make lots then freeze and oven-reheat in little oven in about 15 mins I reckon.
Such things are ideal for lunch or even brunch.
I'd sub the fake meat in the chilli no problem (red kidney beans/carrot/sweetcorn combo works well in chilli/onion/garlic/tom bases.
I could sprinkle some breadcrumbs on those where a crisp topping would suit better than just a fresh herb sprinkle.
Mind-a-buzzing - I could make lots then freeze and oven-reheat in little oven in about 15 mins I reckon.
Such things are ideal for lunch or even brunch.
- karadekoolaid
- Posts: 1773
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Loaded potato skins
Grill some abergines, courgettes, mushrooms, red peppers, tomatoes and onions. Chop fairly roughly and mix with olive oil and fresh herbs. That makes a nice filling.
Then there's a "Mexican" take ( not really Mexican, but still): sweetcorn, red beans, onion, green peppers, chiles (either fresh or cooked), tomato,oregano, cumin and cayenne pepper.
Then there's a "Mexican" take ( not really Mexican, but still): sweetcorn, red beans, onion, green peppers, chiles (either fresh or cooked), tomato,oregano, cumin and cayenne pepper.
Re: Loaded potato skins
After reading suggestions, including yours karadekoolaid thank you, I think this is something where I'll definitely be better off following all your individual recipe suggestions for ingredients.
Glad I asked Ta.
Glad I asked Ta.
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