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 –
- Pre-heat oven at 190 C. Scrub both the potatoes well. Prick them with fork multiple times.
- Bake them on a wire rack for 90 minutes or till tender. Cool the potatoes for 10 minutes.
- In the meanwhile, mix all the ingredients except butter in a bowl.
- Split the potatoes lengthwise into half. Scoop out the tender potato leaving just little thin shell. Keep aside the scooped potato.
- Fill the potato shells with the prepared filling with a heaping mound. Dab little butter on top.
- Bake for 15-18 minutes at 190 C. Serve with chopped coriander.
A perfect party side-dish. The preparation time is very little and rest of the work is done by your oven.
Ingredients
- 2 – Potatoes, large
- 2 tsp – Butter
- 3 Tbsps - Paneer, grated
- to taste – salt, black pepper
Instructions
- Refer original recipe here
Notes:
I added the scooped boiled potato back into the filling and did not use hung curd and other spices this time around.