By Chantal Lascaris @chantal_lascaris
Not much beats a potato with a crispy, golden skin on the outside and a fluffy, tender interior, which is why loaded baked potatoes are a staple on many fast-food menus. Pair them with bacon and cheese, and you have a glorious combination that’s always a crowd-pleaser.
This version keeps all the indulgent flavours but with a healthier twist: adding shredded spinach, using Greek-style yoghurt instead of cream, and opting for lean bacon. Spinach is packed with nutrients, helping to reduce oxidative stress, lower blood pressure, and even prevent cancer.
METHOD
Ingredients
Instructions
1. Preheat the oven to 200°C. Line a baking sheet with baking paper.
2. Prick each potato all over with a fork, rub with ½ tablespoon olive oil, and sprinkle with salt. Place on the baking sheet and bake for approximately 60 minutes, or until cooked through and tender. Remove from the oven and let them rest.
3. While the potatoes are baking, heat the remaining olive oil in a pan over medium heat. Add the spinach and sauté until wilted. Set aside.
4. Once the potatoes are cool enough to handle, slice them lengthways and scoop out the centres, leaving a thin rim around the edges. Transfer the scooped-out potato flesh to a bowl and mash