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Fajita Potato Skins Meal Prep

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 178
Protein 18g
Fat 6g
Carbs 14g
Total Time 1 hour 10 minutes

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Fajita Potato Skins Meal Prep

Ingredients

Ingredients for 10 stuffed skins:

  • 5 Russet potatoes, raw
    • Note: After being backed and having part of the flesh removed, each potato skin half will weigh approximately 70g
    • Substitutes: large red potato; sweet potato
  • spray avocado oil
  • 1 tablespoon garlic, minced
  • 1 red bell pepper (about 1 cup), chopped
  • 1/2 cup cremini or portobello mushrooms, chopped (optional)
  • 1/2 cup red onion, slices
  • 1 1/4 lb (20oz) lean flank steak, cut into cubes
    • Substitutes: chicken; turkey
    • VEGAN substitute: seitan
  • Skins Seasoning
    • 1 tablespoon garlic powder
    • 2 tablespoons onion powder
  • 1 1/4 cup (~2 tablespoon on each half) reduced fat cheddar, shredded
    • Substitutes: low fat mozzarella; gouda recommended only for a treat meal
    • VEGAN substitute: cashew cheese
  • Garnish ideas
    • 2% Greek yogurt
    • chives
Steps
  1. Set oven to 420F.
  2. Wash potatoes then pierce them several times with a fork.  Place them on a baking sheet, then bake in the oven for about 50 minutes until you can easily pierce them with a knife or fork.  Allow them to cool on a baking rack until they can be handled.
  3. Set oven to broil.
  4. Set a nonstick skillet on medium high heat and spray it with avocado oil. Toss in onions, garlic and bell pepper and cook for about 3 to 5 minutes, until the onions are brown and translucent. Do NOT burn the garlic.
  5. Add the flank steak and cook for an additional 6 to 8 minutes, until desired readiness.
  6. Slice each potato in half, lengthwise.  Scoop out the flesh but leave about a 1/4-inch in the potato.  Set aside the scooped out potato for another recipe but don’t toss it away.
  7. Spray the halves with avocado oil, then sprinkle on the skin seasonings.
  8. Broil the halves for roughly 6 minutes, flipping halfway through.  Begin with skin side up (open face down), then flip up for the remaining time, until the edges are crispy.
  9. Remove the halves from the oven, then add mozzarella cheese, steak mix, then Monterrey jack cheese.
  10. Broil for an additional 2 to 3 minutes until the cheese has melted.
  11. Remove from the oven, then garnish and enjoy.

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Calories
178
Protein
18g
Fat
6g
Carbs
14g
Sodium
-
Fiber
1g
Sugar
1g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.