4 large baking potatoes
2 Tbs olive oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1/2 red onion, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp red chile powder
1/4 tsp garam masala
2 garlic cloves, minced
1-inch piece ginger, minced
3/4 tsp salt
1/2 tsp black pepper
2 Tbs butter, softened
2 Tbs milk
3 green onions, thinly sliced
fresh cilantro, chopped
1. Preheat the oven to 350°F.
2. Scrub and dry the potatoes. Pierce the skin with a fork to allow steam to escape. Bake them on a baking sheet for 1 hour or until a fork slides in easily.
3. Heat the olive oil in a small skillet over medium-low heat. Add the mustard seeds and cumin seeds. When the mustard seeds start to pop, add the onion. Stirring occasionally, fry for 5 minutes, until light brown. Reduce the heat to low. Add the ground cumin, coriander, chile powder and garam masala. Stir to mix then add the minced garlic and ginger. Fry for 1 minute then add the salt and pepper. Fry for another 2 minutes. Remove the pan from the heat and let cool.
4. When the potatoes are done, remove them from the oven and let cool for 10 minutes. Cut the potatoes in half lengthwise.
5. Carefully scoop out the flesh and place in a large bowl. Set the skins aside. Add the butter to the bowl. Mash until smooth. A fork or a potato masher can be used. The potato can be mashed until some lumps remain or until smooth. Mix in the milk followed by the fried onion and spices. Add more salt if desired.
6. Spoon the mixture into the potato skins.
7. Bake for another 15 minutes until hot.
8. Top with a sprinkle of paprika, green onions and cilantro.
Twice Baked Masala Potatoes [Indian fusion Recipe]
My recipe for Twice Baked Masala Potatoes combines comfort food with the exotic spices of India. They are easy to make and are a change of pace from the traditional recipe. This recipe should be included on the menu when you have people over for a party or just to watch a game on TV.