These tasty Moringa-inspired potato bites are a nod to the Irish luck on St. Paddy’s Day. You can make a batch quickly, using just your microwave. Serve as a tasty appetizer for a green-themed party, or enjoy as a delicious side dish at brunch. If you like, add grated Parmesan or cheddar to the filling for you cheese lovers. These snacks will be a great buffer for your Irish-inspired imbibing — leprechauns approve!
Serves 4
Ingredients
6 Baby Yukon Gold Potatoes
1 cup frozen spinach, thawed
1/2 tsp each garlic powder and onion powder
1/8 tsp each salt and pepper
1 pkg (.4 oz) Moringa powder
To microwave the Potatoes: Wash the Yukons and place in a microwave-safe container (like a hard-plastic container). Use your “Potato” setting and set for 3 potatoes. If you don’t have a potato setting, cook for 1 minute at a time, turning the potatoes every minute, until the potatoes are tender.
The potatoes are ready when a knife can easily be inserted and they glide off the tip. Remove from the microwave and set aside to cool slightly.
To make the Stuffing: Drain the spinach. Working over a fine colander, thoroughly squeezing out excess water so that you have very dry spinach. You’ll need 1 cup of “dry” spinach,
which comes from about 1 1/2 cups of wet.
Combine the drained spinach with the onion powder, garlic powder, salt, pepper, and Moringa. If adding cheese or other flavorings, do so now.
When the potatoes are cool enough to handle, cut in half. Use a small spoon to scoop out the potato flesh, keeping the skins intact. Scoop the potato into the bowl with the spinach mixture. Combine the potato with the spinach mixture. Taste to adjust seasoning.
Use your hands to re-stuff the potatoes with the filling.
To serve: Heat in the microwave (just for 1 minute or so) or bake at 350F for 7-8 minutes, till warm.
Serve and Enjoy!
You can find many more yummy moringa recipes on our blog!
About the Author:
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile. You can learn more about her and her recipes at: www.plants-rule.com
