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Crispy Potato Skin Cups Filled with Spinach and Yoghurt

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These potato cups are made by hollowing out the cooked jacket potatoes and then baking them again on high, until they are crisp.

The combination is excellent -crispy potato skins with a filling of spinach, potato and yoghurt.

I have also added some chili flakes to give it a bit of a bite however these are optional.

Preparation Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Makes: 4 servings

4 large potatoes
1 clove garlic, crushed
250 g packet frozen spinach, thawed
2 tbsp yoghurt
½ cup wholemeal breadcrumbs
About 15 g butter, melted

Heat the oven to about 160° fan forced.

Place the whole, unpeeled potatoes on a tray lined with some baking paper, and bake for about 1¼ hours or until the potatoes are done. Turn once during cooking.

Cut the potatoes into quarters and scoop out the flesh leaving a very thin shell of potato all round and where there is no skin, and reserve the flesh for later.


Spray or brush the potatoes with oil on both sides and turn the oven up to 200° fan forced. Bake them for about 15 minutes or until crisp, with the cut side up.

Meanwhile, cut the potato flesh, and heat some oil in a fry pan.

Add the garlic and drained spinach, and stir over heat for about 5 minutes or until the liquid is absorbed from the spinach.

Remove from the heat and add in the potato flesh, yoghurt, chili flakes and half the breadcrumbs.


Allow to cool slightly by which time the potatoes in the oven should be ready, and nice and crisp.


Combine the remaining breadcrumbs with the melted butter in a small bowl.

Spoon the spinach mixture into the potato skin cups and sprinkle with this reamining breadcrumbs mixture.

Bake for about 15 minutes at about 165° fan forced or until the breadcrumbs are lightly browned.

I had some spinach mixture left over so I formed them into patties and cooked them in a bit of oil.


#Party food
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