These days my kids, especially the boys, seem to be constantly in search of their next bite to eat. They are active lads and during school time it seems more difficult to keep them contently fed. I tend to pack quite a substantial school lunch for each, with wholesome options that are sure to fill them, yet still they will return from a day of school famished and barely have seatbelts on before they are chanting the 'What's for dinner?' line. If dinner isn't ready I will normally have some snack in mind for them on their return home. One of their favourites are these Packed Potato Skins and what I tend to rustle up if I happen to have the oven already on for a simmering casserole. These potatoes also make a great accompaniment to a spicy chilli dish. This recipe makes quite a few so wrap some in cling film and freeze for up to a week, ready for another days snack. They are delicious and nutritious and will keep little ones going, at least until they finish their homework!
Ingredients
10 baking potatoes
150g Greek yogurt
1 teaspoon Dijon mustard
200g strong cheddar cheese
3 spring onions, chopped finely
freshly ground black pepper
Method
Preheat the oven to 180°C(fan)/390°F/gas mark 6. Scrub the potatoes well and prick them a few times with a fork. Bake for about 1½ hours, or until the skins are crisp. Once the potatoes cool, cut them in half lengthways and scoop the insides into a bowl and mash well.
Put the skins of the potatoes on a tray ready to fill them.
Combine the yogurt with the mustard. Grate the cheese, and add 150g of it to the cold potato along with the yogurt, mustard and spring onions. Season with a little freshly ground pepper.
Making sure that the potato skins are fitting snugly on the baking tray, spoon the potato mixture into each one. Sprinkle over the remaining cheese, and bake in the oven for 20-30 minutes until golden.
Post a Comment
Post a Comment