A delicious appetizer featuring crispy potato skins filled with a savory spinach and yoghurt mixture.
Yield: 4
Materials
Potatoes
- 4 large potatoes
Oils and Butters
- 20 ml oil
- 10 ml extra oil
- 15 g melted butter
Flavourings
- 1 garlic clove, crushed
Spinach and Yoghurt Mixture
- 250 g packet frozen spinach, thawed
- 40 ml plain yoghurt
- 250 g self-raising bread crumbs
Instructions
Preparation
- Place whole potatoes on an oven tray and bake in a moderate oven (180°C) for approximately 25 minutes or until tender.
- Cut potatoes into quarters and scoop out the flesh, leaving approximately 5mm shell of potato and skin. Reserve the flesh.
- Brush potato skins inside and out with oil, place cut side up on tray and bake in a hot oven (220°C) for 10 minutes.
Spinach Mixture
- Chop reserved potato flesh. Heat extra oil in a pan, add garlic, and drained spinach. Stir over medium heat for 5 minutes.
- Remove from heat, stir in potato flesh, yoghurt, and half the bread crumbs. Cool slightly.
- Combine remaining bread crumbs and melted butter in a small bowl.
Assembly and Final Baking
- Spoon spinach mixture into potato skins, sprinkle with bread crumb mix.
- Bake for 10 minutes or until crumbs are golden.
Notes
Ensure the spinach is thoroughly drained to avoid excess moisture in the filling.
A delicious appetizer featuring crispy potato skins filled with a savory spinach and yoghurt mixture.
Notes: Ensure the spinach is thoroughly drained to avoid excess moisture in the filling.