Tender Crunch Salad Stuffed Potatoes
Recipe type: Dinner, Sides, Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 3
  • Roasted Potato
  • 3 medium russet potatoes, scrubbed clean
  • ½ Tbsp extra virgin olive oil
  • Massaged Salad
  • 1 cup fresh spinach leaves, roughly chopped
  • 2 cups shredded purple cabbage
  • ¼ cup fresh parsley, roughly chopped
  • 2 Tbsp fresh basil, roughly chopped
  • 2 tsp fresh lemon juice
  • 1 Tbsp extra virgin olive oil
  • Pinch of pink salt
  • Mashed Potato
  • 2 Tbsp almond milk or any plant based milk
  • Pink salt & cracked black pepper, to taste
  • ¼ tsp ground nutmeg
  • Greek yoghurt or sour cream, to serve
  1. Roasted Potato
  2. Pre-heat oven to 200ºC (400ºF).
  3. Pierce potatoes all over with a fork and place on a baking tray. Drizzle over oil.
  4. Roast potatoes in the oven for 35-45 minutes or until tender.
  5. Whilst potatoes are roasting, begin your salad.
  6. Massaged Salad
  7. In a large mixing bowl, add chopped spinach, cabbage, parsley and basil.
  8. Drizzle over lemon juice and olive oil. Massage into veggies and herbs for 15-20 seconds until well coated. Set aside to tenderise.
  9. Mashed Potato
  10. When potatoes are tender, remove from oven and carefully slice just the top of each, lengthways.
  11. Scoop out enough potato to fill it in with the salad. Place scooped out potato into a small mixing bowl. 
Mash the scooped out potato with a fork or masher, until soft, add milk and continue to mash to remove all lumps. Adding more milk if needed.
  12. Season with salt, pepper and nutmeg, mix well.
  13. Spoon mashed potato back into the potato shells and top with massaged salad.
  14. Serve with a dollop of greek yoghurt or sour cream to serve.
  15. Enjoy!
Store any leftovers in an airtight container, refrigerated, for 2-3 days.
Store any left over massaged salad in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/tender-crunch-salad-stuffed-potatoes/