Food & Drink

Olympic Snacks: Leek & Wild Mushroom–Stuffed Potato Skins with Lemon & Chive Yogurt

This is really just a blinged-up baked potato. Hardly any more trouble than the standard, but the simple flavors knock your socks clean off! You can use any mushrooms here, but the wilder and more intense in flavor, the better.

Stuffed Potato Skins

Leek & Wild Mushroom–Stuffed Potato Skins with Lemon & Chive Yogurt

Print Recipe
Serves: 4


  • 4 large baking potatoes
  • 2–3 tablespoons olive oil
  • 1 leek, finely sliced, green parts included
  • 4 cloves of garlic, peeled and crushed
  • 1 small head of broccoli, florets and stems finely diced
  • 10½ ounces (300g) wild mushrooms of your choice, roughly chopped
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 1 teaspoon dried thyme (or 2 teaspoons mixed herbs instead of the previous three)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup (75ml) almond milk or soy milk
  • a big handful of toasted sunflower seeds
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons whole grain mustard
  • a handful of fresh chives, finely chopped
  • 1¼ cups (300ml) unsweetened soy yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon zest



Preheat the oven to 350°F (180°C).


Prick the potatoes all over with a fork and rub them with oil. Bake for 1¼ hours, until golden and soft, turning them over once during that time. Cut them in half and leave to cool.


Heat 1 tablespoon of olive oil in a large frying pan on medium and sauté your leeks for 6 minutes, until softened. Add the garlic, broccoli and mushrooms and cook for another 5 minutes. Pop in the dried herbs, stir and season, then remove from the heat and cover.


The potatoes should now be cool enough to handle. Carefully scoop out the insides and put them into a bowl, leaving the crispy skins intact. These will be our stuffing vessels! Mash the insides with the milk, then stir in the vegetables, seeds, nutritional yeast flakes and mustard, adding a little more salt as needed. Spoon the mash back into the waiting skins, packing them full to bursting, and place them on an oiled baking tray. Pop the potatoes back into the oven for 10–15 minutes, until piping hot.


To make the lemon and chive yogurt, mix the chives, soy yogurt, lemon juice, lemon zest, and a large pinch of sea salt together in a bowl.


Serve the stuffed potato skins with a good dollop of lemon and chive yogurt on the side.

Recipe from Peace & Parsnips: Adventurous Vegan Cooking For Everyone © Lee Watson, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

No Comments

Leave a Reply