GUYS FOOD: SKINNIER DOUBLE BAKED POTATOES, Frugal

Perfect 'guy' food: easy prep, tasty & filling and they won't notice it's full of good fibre... 

updated 2026; 1st posted 2016

Stuffed Potato Skins were designed in the 1970's for the male palate but became popular with the entire family.  There is something about the crispy skin and the bashed potato filling stuffed with goodies that makes them irresistable.  But the originals are not healthy - they are too white, too high on the glucose index and contained too much saturated fat.   .

67's Skinnier version are lower in fat, full of good fibre and so easy and tasty teenagers will make them.  The recipe adds more protein and good veg, making them lower calorie  -- even if they are still an indulgence.

Replacing cream cheese with yoghurt-mayo or using 100% strained fat-free Greek-style adds tang without cholesterol. 

The portion per serving is half a potato (if large) but many will find two halves irresistible.

The first stage of preparation can be made up to two days ahead.

Cost: £2.50 (2016) more for vegan cheese
Feeds: 4-8

Ingred:
   4 baking potatoes (not ginormous ones)
   1-2 tbsp olive oil
   pepper & a little salt
   
   2-4 tbsp dairy or plant butter (opt)
   1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
   Green of 2 spring onions or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, or vegan cheddar, grated (67 uses M&S reduced fat Davidstow or Cathedral City) 
   4 slices streaky bacon or pastrami baked 15-20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
   4 tbsp corn niblets (opt)
   4 tbsp finely diced green or other coloured peppers 
   2 -4 tbsp dairy or plant milk    

Method:

1. Wash potatoes; cut out any blemishes; dry; roll in olive oil, pepper & salt; prick with a fork in a few places
2. Bake naked (don't wrap in foil!) at 200c/180fan/400f/gas 6 one hour in the centre of an oven (put a baking tray on the oven floor to catch drips)
3. Set aside a little spring onion, bacon & cheese for garnish
4. Cool potatoes 5 mins; wearing clean oven gloves, slice into neat vertical halves, leaving a 1/2 inch/1cm rim around the edges & bottom.  
5. Scoop the flesh into a med bowl; add butter; use a fork to blend into potato 
6. Add your choice of yoghurt-cream cheese or yoghurt-mayo or Greek-style yoghurt plus spring onions, crumbled bacon & cheese; mix well
7. Stir in other preferred ingredients and pile back into the potato shells
8. Either return to the oven (see step 10) OR when completely cool, cling film and refrigerate up to 2 days
9. When ready to serve, preheat oven to 350f/180c; bake on a baking tray on lower shelf 20-40 mins or until heated through                           
10. Garnish with grated cheese, bacon and spring onions. 

Comments:

'Really, really tasty with a fabulous texture.' Political assistant' 

'Those potatoes were amazing!' Carer for elderly priest.

'One half would never be enough.' Retired writer

 

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This recipe was developed by B  Lee/Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.