Loaded potato skins forks over knives

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham can be a more economical option

Preheat the oven to 400°F (200°C).

Cut the russet potatoes in half and scoop out the insides into a bowl.

Add minced garlic, juice of half a lemon, and a quarter cup of plant-based milk to the potato insides.

Add a tablespoon of stone-ground mustard and mix well.

Roughly mash the mixture, leaving some chunks from the chickpeas.

Add half a cup of chopped spinach, sun-dried tomatoes, capers, green onions, and shallots to the mixture.

Season with salt and pepper and mix gently without mashing.

Fill the potato skins with the mixture.

Bake in the oven for 20-25 minutes until golden and crispy.

Prepare a tahini sauce by mixing tahini, juice of two limes, and a little water.

Drizzle tahini sauce over the filled potato skins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens