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.
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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.
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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!
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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.
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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.
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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.
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To make the skins crispy on the outside, brush them with olive oil and broil before stuffing.
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Image may be NSFW.
Clik here to view.
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