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.
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.
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.
Forget the fads. Get happy and healthy with a real-food diet!
Tis easy to halve a potato where there is love.
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