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Indian Twice Baked Potatoes

 
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Give twice baked potatoes an Indian twist with some delicious Indian spices.

Yield

2

servings

Prep

15

min

Cook

1⅓

hrs

Ready

1⅔

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 russet potatoes
russet, about 1/2 pound (8 ounces) each
1 tablespoon olive oil
1 small yellow onion
finely chopped
2 cloves garlic
freshly minced
½ inch ginger
freshly minced
*
½ teaspoon cumin
ground
½ teaspoon coriander
ground
*
teaspoon cinnamon
*
¼ teaspoon turmeric
*
teaspoon cloves, ground
*
½ cup peas, frozen
thawed, or fresh
*
2 scallions, spring or green onions
sliced
4 tablespoons yogurt, plain
4 tablespoons buttermilk
yogurt, plain
for serving
*
red hot pepper sauce
or any hot sauce, for sering, optional
*

Directions

Packed with lots of yumminess.

Place the oven rack to upper middle position and preheat to 400℉ (200℃).

Scrub the potatoes, pat them dry with paper towel or clean kitchen towel, and rub the skin all lover with olive oil.

Place oiled potatoes onto a large baking sheet with foil or baking mat.

First prepare the potatoes.

Bake the potatoes until the skin is very brown and crispy and a wooden stick can go through the skin easily, 55 to 65 minutes.

Meanwhile heat the olive oil in a medium nonstick skillet over medium high heat until hot.

Add the onion, stirring often, and cook until the onions are browned, about 8 minutes. Stir in garlic, ginger and all the spices, and cook for another 2 to 3 minutes, until well mixed and very fragrant.

Next cook the onions.
Stir in garlic, ginger and all the spices,

Stir in peas, and cook for about 2 minutes, until peas become bright green. Season with salt and black pepper to taste. Remove from the heat and set the mixture aside.

Stir in peas,

Use an oven mitt to touch the hot potatoes, place the potatoes long side down, cut the potatoes into the half lengthwise from the narrower side. Scoop the flesh into a bowl with a dinner spoon, only about ¼ inch thick flesh is attached to the potato shell.

Once the potatoes are done.
Scoop the flesh into a bowl

Place the now-empty potato shells on the same baking sheet, put it back to the oven, continue cooking the shells for 8 to 12 minutes, until the shells become a bit crispy and dry.

While the shells are in the oven, mash the potato flesh with potato masher or the back of a fork until very smooth, stir in the yogurt, buttermilk and scallions until well mixed.

Add the onion-pea mixture into mashed potatoes, and stir until well mixed. Season to taste with salt and black pepper.

Now prepare the filling.

When the shells are done in the oven, remove them from the oven, then switch the oven to broil.

Spoon the potato mixture into the shells that are hold by your kitchen mitt, piling up the center a little bit higher.

Stuff the potato shells and broil.

Broil in the oven until crisp on top, and brown at the spots, 5 to 10 minutes, depending on how hot your broiler is.

Remove from the oven and let cool for a few minutes. Serve with yogurt and hot sauce if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 26127% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 61mg 3%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 18%
Sugars g
Protein 13g
Vitamin A 4% Vitamin C 36%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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