Description
Stuffed Potato Skins with Spinach and Scallops is a gourmet twist on a classic appetizer. Crispy potato shells are filled with sautéed spinach and tender scallops, topped with melted cheese and herbs for a rich, savory bite.
Ingredients
Units
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 cups fresh spinach
- 1 garlic clove, minced
- 1/2 pound sea scallops, cleaned and chopped
- 1/2 cup shredded mozzarella or Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Scrub the potatoes and pierce with a fork. Bake for 45–50 minutes or until tender. Let cool slightly.
- Slice each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Brush inside with olive oil and season with salt and pepper.
- Place potato skins on a baking sheet and bake for 10 minutes until crispy.
- Meanwhile, heat butter in a skillet over medium heat. Add garlic and spinach and sauté until wilted. Remove from pan and set aside.
- In the same skillet, add a bit of olive oil and sear scallops for 1–2 minutes until just cooked. Season with lemon juice, salt, and pepper.
- Combine spinach and scallops, then spoon mixture evenly into each potato skin.
- Top with shredded cheese and Parmesan. Sprinkle with paprika if desired.
- Return to oven and bake for 8–10 minutes, or until cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- You can prepare the filling in advance and assemble just before baking.
- Use small bay scallops for easier stuffing, or chop large scallops into pieces.
- Add cooked bacon or sun-dried tomatoes for extra flavor.
Nutrition
- Serving Size: 2 stuffed skins
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg