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A close-up of melted cheese and crispy edges on a twice-baked potato
Print Recipe

Twice Baked Potato

A perfect party side-dish. The preparation time is very little and rest of the work is done by your oven.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer, Baking, Main Course
Cuisine: American, Vegetarian
Keyword: Warm
Servings: 6 people

Ingredients

  • 2 potatoes large
  • 2 tsp butter
  • 3 tbsp cottage cheese homemade paneer, grated
  • 3 tbsp greek yogurt hung curd
  • 1 tsp gram flour besan
  • ½ tbsp fresh cilantro fresh coriander chopped
  • 1 green chili chopped
  • to taste salt, black pepper

Instructions

  • 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.

Notes

I added the scooped boiled potato back into the filling and did not use hung curd for a second variation.