Baked potato stuffed with minty spring greens
Crispy baked potato skin stuffed with fluffy buttery potato, mint, kale and peas seasoned with sea salt and black pepper, with just a little bit of extra melted butter drizzled over.
You don’t even need anything with this, just lose yourself in its total potato’y buttery, mintiness. Did I say buttery? It is.
Mmm butter.
- Prep: 10 mins
- Cook: 45 mins
- Servings: 1
Ingredients
- one medium to large white floury potato — please do not attempt this with the omnipresent sweet potato because it will taste WEIRD.
- handful of frozen peas
- large hand-grab of chopped kale
- several fresh mint leaves, chopped
- optional – some leek chopped very fine
- plenty of real butter, salted
- olive oil for frying
- sea salt and black pepper to taste, even a bit of grated cheddar
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Bake the potato until crispy on the outside and cooked within so you can get a long thin pointy knife through it. It’ll be about 180-190deg oven for about 45-50 mins (can always start it off in the microwave for a few mins.)
When the potato is cooked scoop out the flesh into a large’ish bowl, being careful not to burn yourself on the hot potato!
Flash fry the vegetables in a frying pan with some olive oil and butter, add a splash of boiling water to create some steam.
Combine the vegetables, potato flesh and enough butter to make it nice and buttery (am I the worst at recipes or what?!). It’ll be about a dessert spoonful. Season with sea salt and carefully mix in some of the chopped mint.
Pile the mixture back into the potato skins, drizzle with a bit more melted butter and sprinkle the leftover mint on top. Season with coarse ground black pepper if you like it and feel free to add a little bit of strong grated cheddar.
Nutrition Info
Potatoes
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!
Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
Find your new natural
Tis easy to halve a potato where there is love.
Irish proverb
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
