Healthy potato skins stuffed with “mashed potatoes”, natural cooked sausage & melted cheese on top. Serve with your favourite Tex Mex toppings: Greek yogurt, salsa, scallions, jalapeños & lime.
These potato skins are perfect for the game days, whatever games you play and watch.:) You can serve them right on a baking tray. Just sprinkle with some fresh cilantro, throw in a few slices of lime and jalapenos, add a jar of salsa, even Greek yogurt (I was obviously out) => you are good to go.
I don’t think Mexicans eat much potatoes but Ukrainians do. I swear if and when my mom sees and tastes these, she will exclaim “Oh, these are just like our mashed potatoes!”. Yeah, mom, not exactly.
The woman leaves me a comment on a 7 Layer Dip saying something like “The best. Going to make immediately” and it’s like 9 AM on Monday. Like who makes appies on Monday mornings?! Do you? Alex often wonders if we’ll be the same…Duh, we all will be there one day, trust me. I mean, we go to bed at 8:54 PM now. I love you, mom! I have the best mom ever!
I gotta say I’m not a huge football fan. I blame it on kids…again. There is always a diaper to change, a cup of water to pour, a mess to clean up, a ball to catch. It’s total distraction and I do not like to watch sports this way. I gotta say though, I really enjoyed the game a few times I watched. So, that day will come => retirement. Just kidding. Next year, that’s it, I’m learning the rules of an American football.
Anyways, these are super easy to make and are healthy => any clean cooked sausage (I used chicken) + potatoes + cheese = mashed potato skins. Just like I grew up eating. Seriously, who didn’t grow up on mashed potatoes here? I did.
I’m kidding, these are way more than stuffed mashed potatoes. The skins are cheesy and loaded with any of your favourite Tex Mex flavours.
And just FYI potatoes are super nutritious and good for you. I mean organic, preferably with skin on, baked or boiled, not the fries kind from McDonald’s. And we are talking this kind of potatoes here. Seriously, save $2 buying regular bananas vs organic and buy organic potatoes instead. It’s a root vegetable that really sucks in all pesticides.
I used a melon baller to scoop out the flesh but regular spoon would work just as fine.
To make the skins crispy on the outside, brush them with olive oil and broil before stuffing.
Ingredients
- 12 medium potatoes, scrubbed and rinsed
- 1 tbsp olive oil, extra virgin
- 2 garlic cloves, crushed & divided
- 3 tbsp almond or any milk
- 9 oz any clean cooked sausage, diced
- 1 tbsp canned chilis (fresh jalapeños), finely minced or to taste
- 1/8 tsp red pepper flakes or to taste
- 1 cup part skim Mozzarella or Tex Mex cheese, shredded
- 2 tbsp cilantro, chopped
- Salsa, Greek yogurt, jalapeños, lime as toppings (optional)
Directions
- Preheat oven to 400 degrees F and line baking sheet with parchment paper.
- Pierce each potato several times with a fork and place on prepared baking sheet. Bake for 40 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
- In a small bowl, whisk together olive oil with 1 clove of garlic.
- Slice each potato in half lengthwise. Using a spoon or a melon baller, scoop out the flesh, leaving about 1/4 inch intact. Brush the skin sides with olive oil garlic mixture. Place the potato halves skin-side up on a baking sheet and broil until crispy, about 3 - 5 minutes.
- In a medium bowl, mash with a fork scooped out potato flesh with milk. Add 1 garlic clove, sausage, chilis and red pepper flakes and mix. Evenly fill each skin with the mixture, I used small ice cream scoop, and sprinkle with 1/2 tbsp cheese. Place on a baking sheet and broil until cheese is melted, about 4 - 5 minutes. Remove from the oven and top with freshly served cilantro. Serve immediately with your favourite toppings: Greek yogurt, salsa, scallions, jalapeños, lime wedges etc.
Nutritional Info
Servings Per Recipe: 24
Amount Per Serving = 1 potato skin:
Calories: 66.3
Total Fat: 3.2 g
Cholesterol: 12.5 mg
Sodium: 102.0 mg
Total Carbs: 4.9 g
Dietary Fiber: 2.0 g
Protein: 3.9 g
WW Points+: 2