Dairy Free, Gluten Free
Skins 'n' things
60 mins
Easy
4 Servings
We've taken the humble potato here and Elevated it to new levels with some super crispy skins and come up with a selection of incredible fillers. Batch cook these at a weekend and use through the week for quick meals.
About This Recipe
Potatoes are often maligned in nutritional circles but not here at Elevated thanks to their high levels of fibre that can help balance blood sugars, keep you fuller for longer and help feed good bacteria in the gut. Nutritionally, they are high in antioxidants, high in vitamin C, high in vitamin B6 and contain more potassium than a banana. What’s not to like.
Most of the nutrition is kept in the skin, so here for our skins ‘n’ things we have take the skins to the max. Removing the inner flesh and adding that to that a number of health-giving ingredients that we re-stuff the skins with once they have re-crisped in the oven.
These are great for making and eating immediately, storing in the fridge or even in the freezer for a super quick mid-week meal solution, as an accompaniment to other dishes or a meal on their own.
Filling: Coronation chicken Protein packed pre-cooked chicken (from our Sunday birds that are also used to make our Brilliant Bone Marrow Broth) is added to bacteria-packed Greek yoghurt and our Brilliant Base Asian Paste to make this classic sandwich/baked potato filler.
Filling: Pomodoro parmigiana Parmesan is a great source of good-bacteria and we add it alongside some fresh mozzarella and tomato fondue to make this filling with the flavour of pizza but packed with vitamins and minerals.
Filling: Provencal vegetables Aubergines, courgettes, mushrooms and tomatoes added to either our Bechamel sauce or Greek Yoghurt for light and simple vegan or vegetarian options, fuelled with loads of antioxidants.
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Ingredients
600g/21oz baking potatoes (four large ones)
40g/1.5oz olive oil 2
tsp sea salt
Coronation chicken (per person)
75g/2.6oz cooked chicken
30g/1oz Greek yoghurt
2tsp chopped coriander
Pomodoro parmigiana (per person)
30g/1oz mozzarella
30g/1oz parmesan
30g/1oz BB Tomato Fondue
Provencal vegetables (per person)
50g/1.8oz roasted Provencal veg (mix of courgettes, tomatoes, aubergines)
4tsp BB Bechamel sauce/Greek yoghurt
1tsp chopped black olives
1tsp savoury yeast
2tsp Elevated salsa verde
Nutrition Per Serving
Calories
140
Fats
0.2G
Carbs
32G
Protein
4G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Wash and dry the potatoes, spike with knife tip.
Douse with olive oil and rub all over
Sprinkle with the sea salt and toss to cover
Bake in centre of oven for an hour
Slice the potatoes length wise and scoop out the centre flesh into a warm bowl
Lay the skins on a baking sheet cavity side up and return to the oven to crisp for a few minutes
Create fillings as per below depending on your preferences
Mix the fillings with the warm potato flesh from the centre
Remove the skins from the oven and spoon the filling back into the cavities
Return to oven and cook through until the top of the filling caramelises
OR chill down in fridge. These can also be frozen individually laid out on tray to eat at a different time