Quiche filled potato skins

A great way to enjoy your baked potato with a protein rich filling in place

of the potato. 

Serves 2-3

Ingredients:

• 3 medium potatoes

• 3 tbsp sour cream (Nush for dairy free)

• 4 medium eggs

• 4 tbsp chopped broccoli florets

• 4 large asparagus spears

• 1 tsp chives

Instructions:

1. Start by preheating the oven to 180 dc. Remove the dirt from the potato skins by washing and scrubbing well. Pierce a few times with a folk and coat the skin in a little olive oil. 

2. Bake in the oven for 20 minutes, turn over and bake for an additional 20 minutes. How long the potato takes to cook will depend on the size. You are aiming for a crispy skin, with a fluffy inside.

3. Allow the potatoes to cool for 20 minutes, or longer if possible. Slice in half and scoop out the inside of the potato filing. Don't remove too much, especially if the skin is delicate. Any holes in the skin won't work for this recipe as the quiche filling will leak!  No need to throw the potato away – allow it cool and use it in fish cakes.  

4. Beat together the egg and cream cheese, season and add the broccoli and asparagus spears.

5. Divide the mixture between the potato skins and return to the oven for an additional 20-25 minutes, or until the filling has set and starting to brown slightly on top.

6. Allow to cool before finishing with chopped chives. Serve with a large salad.