Loaded Potato Skins by The Greedy Fox
Loaded Potato Skins are another family meal you can whip up using leftovers. This recipe can be made Vegan or Vegetarian, it just depends what ingredients you have leftover in your fridge, whatever you choose these will make delicious crispy potato skins. We have used sweet potatoes in some of these to make delicious filled sweet potato skins.
These are the perfect snack for friends coming over for a few drinks. Very often we make them before a big night out and chuck them straight in the oven when we are home. Its stops us getting a kebab on the way home! You can make these into a low fat recipe or if you are feeling naughty pile them with calories.
2 cooked Medium jacket Sweet Potatoes.
150g cooked Peas
1 Salmon Fillet
1-2 TspThe Greedy Fox Caribbean Seasoning
1-2 tbsp natural yogurt
Handful chopped mint
Sea salt and black pepper
Season the salmon with The Greedy Fox Caribbean seasoning and grill for 4 mins each side under a med/high heat.
Meanwhile cut the potato in half lengthways and scoop out the flesh.
Crush the cooked peas and the natural yogurt and mint and half the potato mix well and load back into the potato shell. Season to taste
Flake the cooked salmon onto the top of the potato shell, garnish with chilli if using. And serve.
2 cooked medium jacket sweet potatoes
A handful chopped coriander
Mozzarella or your vegan alternative
Cut the potatoes in half lengthways, scoop out the flesh and mix with the chilli, load back into the potato shells top with mozzarella and bake in a hot oven at 200 degree for 10 mins.
Bacon and Cheese
2 cooked medium white Jacket Potatoes
1 tsp The Greedy Fox BBQ seasoning.
4 rasher pre cooked bacon chopped into small dice
100g Grated Cheddar cheese
Cut potatoes in half lengthways, scoop out flesh and mix with the Bacon and Cheese and seasoning then equally fill the potato shells and bake in a hot oven at 200 degree for 10 mins until warmed through and the cheese has melted.
Mediterranean Ragu with basil and Mozzarella
2 cooked medium jacket potatoes
A handful Basil leaves
Mozzerella or your vegan alternative
Cut potatoes in half lengthways, scoop out flesh and mix with the Ragu. Season to taste. Load back into the potato shells top with the basil then the cheese and bake in a hot oven at 200 degree for 10 minutes
Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.