Twice Baked Potato

Twice Baked Potato is a delicious take on potatoes. A bit sour, spicy, tangy & really tasty. Baked skin of the potato is an added bonus. The best part is the goodness & richness of potato. A keeper recipe for me.

More easy baking recipes like savoury tomato zucchini tart, focaccia, olive bread.

“In photography & madness there are no principles”

– Raghu Rai

I made Twice Baked Potatoes not long ago. We celebrated new year with them.

V wanted them again.

What V wants, V gets!

Does he? Doesn’t he? Two different view points we share. Blame it on matrimonial harmony!

Coming back to twice baked potatoes, last time I baked them using hung curd mixture, this time I used the potato filling mixed with potato scooped from inside.

The result for delicious and very filling.

Though the baking time is high, I find it needs minimum work and perfect for parties. It is truly a crowd pleaser.

While photographing the potatoes, I thought setting it formally, not sure it worked here. V didn’t like it much.

It’s been 2 months since I clicked these, but when I look at my images of today and this one, I definitely feel I could have done better.

What do you think?

Twice Baked Potatoes –

Ingredients –

• 2 – Potatoes, large
• 1 tsp – Butter
• 3 Tbsps – Hung Curd
• 3 Tbsps – Paneer, grated
• 1 tsp – Besan
• 1/2 Tbsp – Fresh Coriander, chopped
• 1 – Green Chilli, chopped
• to taste – salt, chaat masala, black pepper

Method –

1. Pre-heat oven at 190 C. Scrub both the potatoes well. Prick them with fork multiple times.
2. Bake them on a wire rack for 90 minutes or till tender. Cool the potatoes for 10 minutes.
3. In the meanwhile, mix all the ingredients except butter in a bowl.
4. Split the potatoes lengthwise into half. Scoop out the tender potato leaving just little thin shell. Keep aside the scooped potato.
5. Fill the potato shells with the prepared filling with a heaping mound. Dab little butter on top.
6. Bake for 15-18 minutes at 190 C. Serve with chopped coriander.