The Greedy Fox Loaded Potato Skins

Serves 2

Ingredients

2 cooked Medium jacket Sweet Potatoes.

150g cooked Peas

1 Salmon Fillet

1-2 TspThe Greedy Fox Caribbean Seasoning

1-2 tbsp natural yogurt

Handful chopped mint

Sea salt and black pepper

Method

Season the salmon with The Greedy Fox Caribbean seasoning and grill for 4 mins each side under a med/high heat.

Meanwhile cut the potato in half lengthways and scoop out the flesh.

Crush the cooked peas and the natural yogurt and mint and half the potato mix well and load back into the potato shell. Season to taste

Flake the cooked salmon onto the top of the potato shell, garnish with chilli if using. And serve.

Vegan Chilli

Serves 2

Ingredients

2 cooked medium jacket sweet potatoes

125gr The Greedy Fox Vegan chilli 

A handful chopped coriander

mozzarella or your vegan alternative

method

Cut the potatoes in half lengthways, scoop out the flesh and mix with the chilli, load back into the potato shells top with mozzarella and bake in a hot oven at 200 degree for 10 mins.

Bacon and Cheese

Serves 2

Ingredients

2 cooked medium white Jacket Potatoes

1 tsp The Greedy Fox BBQ seasoning.

4 rasher pre cooked bacon chopped into small dice

100g Grated Cheddar cheese

Method

Cut potatoes in half lengthways, scoop out flesh and mix with the Bacon and Cheese and seasoning then equally fill the potato shells and bake in a hot oven at 200 degree for 10 mins until warmed through and the cheese has melted.

Mediterranean Ragu with basil and mozzarella

Serves 2

Ingredients

2 cooked medium jacket potatoes

100 g The Greedy Fox Mediterranean Ragu

A handful Basil leaves

Mozzerella or your vegan alternative

Method

Cut potatoes in half lengthways, scoop out flesh and mix with the Ragu. Season to taste. Load back into the potato shells top with the basil then the cheese and bake in a hot oven at 200 degree for 10 minutes

 

Leave A Comment