Quorn Loaded Potato Skins

Great as a tasty, light lunch with friends or as a delicious starter for an evening meal

Let's Cook!

1. Pre-heat the oven 400°F. Bake the potatoes for about 1¼ hours or until cooked and tender, leave to cool for 5-10 minutes.
2. Cut the potatoes into quarters, or smaller if potatoes are large, scoop out the flesh leaving the shell of the potato, reserve the flesh. Turn the oven up to 450°F. Brush the potato skins inside and out with 1 Tbsp. oil and place onto an oven tray cut side up, bake for 10-12 minutes. Reduce the oven temperature to 400°F. 
3. Chop the reserved potato flesh. In a sauté pan heat the remaining oil, add the garlic, drained spinach, stock cube and Quorn Grounds, stir over a medium heat for 3-4 minutes until all of the liquid has been absorbed. Season well with salt and freshly ground black pepper. 
4. Remove from the heat, stir in half of the cheese, nutmeg, potato flesh, yogurt and half the breadcrumbs. 
5. Combine the remaining breadcrumbs, cheese and butter in a small bowl. Spoon mince mixture onto the potato skins, sprinkle with the breadcrumb mixture. 
6. Bake for 10 minutes or until breadcrumbs are lightly browned. Serve with the dip of your choice and crisp green salad leaves.