LOVE LEFTOVERS: STUFFED POTATOES low-fat & salt, high fibre

Recipe for uncertain times: frugal, uses up leftovers, easy, filling...and very tasty!   

1st posted 14.06.16

Swap ingredients for what's in your cupboard for this tasty, filling recipe 

This healthy version of Stuffed Potato Skins are perfect for uncertain, wallet-conscious times, combining all those bits and pieces in the fridge which need using up...but producing something sassy, delicious and filling.  

These 67 versions have all the qualities of the original but half the fat and salt.  They are irresistible: crispy, overflowing with mashed potato and stuffed with gooey-gooey and crispy goodies.

They're so easy, teenagers will happily make them themselves. 

It's easy to make swaps.  Cream cheese is replaced partially or fully by Yoghurt-mayo or 100% strained fat-free Greek-style yoghurt, adding tang without cholesterol. 

Back Bacon can be replaced with cheaper (but higher fat) streaky bacon, shards of lower-fat ham, air-dried pastrami or even cold roast pork.  Or try swapping in  prawns or tofu, tossed in vegan 'bacon' bits and fried in hot oil till crispy.  Top the lot with fried egg to turn a snack into a meal.   .    

The portion per serving is half a potato.  

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

Cost: £2.50
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 OR 1/2 cup strained 0-fat Greek yoghurt
   2 spring onions (grotty leaves & hairy base removed)  or 3-4 tbsp chives, finely chopped
   1/3-1/2 cup reduced-fat cheese, grated (67 uses M&S reduced fat Davidstow or Cathedral City) OR cheese of your choice, including a mix of leftover cheese bits
   4 slices back bacon, fat removed, baked 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. Preheat oven to at 200c/180fan/400f/gas 6
2. Wash potatoes; cut out any blemishes; dry; roll in olive oil, pepper & salt; prick with a fork in a few places
3. Bake naked (don't wrap in foil!) directly on an oven shelf in the centre of the oven (put a baking tray underneath to catch drips) one hour or until skin is crispy and a sharp knife goes through the centre without resistance
4. Set aside a little spring onion, bacon & cheese for garnish
5. Cool potatoes 5 mins; holding potato in a clean tea towel, slice vertically into neat halves
6. Leaving a 1/2 inch/1cm rim around the edges & bottom, scoop the flesh into a med bowl
7. Add butter; blend into potato with a fork; add your choice of yoghurt-cream cheese, yoghurt-mayo or Greek-yoghurt, plus spring onions, crumbled bacon & cheese; mix well
8. Stir in other preferred ingredients and pile back into the potato shells
9. Either return to the oven (see step 10) OR when completely cool, cling film and refrigerate up to 2 days
10. When ready to serve, preheat oven to 350f/180c; bake on a baking tray on lower shelf 20-40 mins or until heated through                           
11. Garnish with grated cheese, bacon and spring onions.  

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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.