These healthy Greek Potato Skins are baked until crispy then topped with roasted garlic hummus and fresh veggies! We love ours with avocado, tomato, cucumber, and a kiss of feta cheese – delicious!
Friends, foodies, countrymen, lend me your potatoes!
I need to stuff them with hummus. Seriously!!! It’s so flipping delicious, we’re losing our minds over this recipe.
(I mean, why else would I be paraphrasing Shakespeare on a food blog?)
Mind = LOST.
One of my favorite foodie holidays is almost among us and I’m teaming up with hummus experts Sabra to celebrate National Hummus Day in style! The official shenanigans kick off May 13th but I clearly needed to get these sassy spuds into your hands sooner than that so you can pick up everything you need to make them. Right? Right!
Smile and nod, people. Smile and nod.
Grab a tub of your favorite hummus and meet me in the kitchen for some plant-based deliciousness!
While I passionately suggest you dive face-first into a tub of Roasted Garlic Hummus for this recipe, you can use any hummus that floats your boat!
Greek Potato Skins
This healthy appetizer is so fun and filling that it easily could easily be an unofficial meal, perfect for that 3 pm slump that has us clamoring for a bag of greasy potato chips.
Put down the chips! Make these healthy potato skins instead and basically win at snack-time!
My favorite thing about this recipe is that it eliminates two common appetizer snafus:
1. No throwing elbows fighting over the bowl of dip. Everyone can enjoy their own personal veggie boat loaded to the brim with dip and toppings.
2. NO DOUBLE DIPPING! We all know someone is going to try it (I’m looking at you, chickpea!) so let’s just toss the bag of chips aside and dip smarter with pre-portioned bowls-o-hummus.
Also? Veggies in a veggie? We’re basically wining at life here! Let’s pat ourselves on the back for this plant based deliciousness.
Potato Skin Swaps
For vegetarian potato skins, simply make as written! They’re gluten-free and grain-free and oh so tasty too.
For a vegan and dairy-free version that’s positively plant-based, simply skip the optional feta and your’e good to go.
Raise your hand if you secretly love cold French fries.
(I do I do I do I doooooo!)
For the sake of thorough recipe testing P and I forced ourselves to save a few of these bite-sized beauties for the following day. Though the leftover hummus potato skins lost their crispiness in the fridge they were actually still amazingly tasty chilled! I may or may not be eating one while typing this up right now.
I SO AM!
Greek Potato Skins with Roasted Garlic Hummus
- 5 small russet potatoes
- 1-2 tsp olive oil
- kosher salt or sea salt for sprinkling
- 1/2 cup tomato
- 1/4 cup pepper
- 1/4 cup cucumber
- 1 avocado
- 1/2 a small lemon or lime
- 10 oz Sabra Roasted Garlic Hummus
- 2-3 tbsp fresh parsley
- crumbled feta
- fresh microgreens
- minced red onion
- Preheat oven to 400 degrees F.
- Wash and scrub your potatoes, and pierce each a few times with a fork or knife.
- Pat dry, then rub each spud with a little olive oil.
- Place on a baking sheet and bake for 60 minutes, until fluffy and tender inside.
- Allow potatoes to cool a bit, then slice each in half and scoop out the centers into a bowl. Save that fluffy goodness for some cheater mashed potatoes or another tasty recipe!
- Switch oven to BROIL on HIGH.
- Brush some olive oil on each side of the potatoes. Place potatoes skin side up on your baking sheet and sprinkle with a pinch of salt.
- Broil for 2-3 minutes, then flip (skin-side down) and broil for another 2-3 minutes until golden crispy.
- Allow to cool while you prep and chop your tomato, pepper, cucumber, and avocado.
- Squeeze the juice of about 1/2 a lemon over the avocado to prevent browning. You can also drizzle a little olive oil over the avocado if you’d like. I’m a big fan of this!
- Spread each potato skin with hummus and top with your freshly chopped veggies! Top with fresh parsley to garnish along with any other extras you’d like to add. Enjoy!
make-ahead tips for easy party prep
As a fun prep-ahead trick for potato skins, you can absolutely bake and hollow them in a single layer on a plate or baking sheet.
Do this plain without the hummus + veg topping; those are best added after.
Transfer the frozen skins to a baggie and when you’re ready to make them, Place frozen skin in a 400 F preheated oven and bake for 10-15 minutes.
Then brush each side with olive oil (butter works too if desired!) and broil each side for a few minutes until extra crispy!
Stuff and serve and commence faceplant!
Looking for More Greek Inspired Recipes?
Hope you love these healthy Greek potato skins as much as we do!
If you get a chance to try this recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!