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No Check Food

Can be eaten freely, serves 2

Loaded skins

FG 0 using 1 GC / CC 9   Potato, Quick

Loaded skins Try our delicious Loaded Skins recipe for lunch

Ingredients

  • 2 Medium potatoes
  • 1 Ripe tomato, chopped
  • 1 Spring onion, chopped
  • 30g half-fat Cheddar cheese, grated
  • Salt and black pepper

Directions

  1. Pre-heat the oven to 200oC / gas mark 6.
  2. Scrub the potatoes and pierce them a couple of times with a skewer or fork before baking in the pre-heated oven for about 1 hour, until they are cooked and tender. Alternatively, cook in a microwave for approx. 8 minutes.
  3. Halve the potatoes lengthways and scoop out most of the flesh (set this aside to use in another recipe).
  4. Mix the chopped tomato and spring onion with the grated Cheddar cheese and a little seasoning.
  5. Divide between the potato skins and pop under a pre-heated hot grill for about 3 minutes, until bubbling and golden brown.
  6. Alternative toppings
  7. Heat 4 tbsp baked beans in tomato sauce. Mix in 1 x 25g chopped Peperami stick.FG 2.5 / CC 3.5
  8. Mix 4 tbsp low-fat cottage cheese with some chopped red, green or yellow peppers and 2 chopped sun-dried tomatoes (not in oil). FG 0 / CC 1
  9. Mix 60g chopped cooked turkey with 1 tsp cranberry sauce and then divide between the potato skins. Top each one with a thin slice of half-fat Mozzarella cheese and grill until melted and golden. FG 0 / CC 2