1 cup cilantro leaves, packed
1 cup mint leaves, packed
1 green chile, seeded and chopped
1/4 small red onion, chopped
1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp black pepper
1 Tbs fresh lemon juice
1/2 cup plain Greek yogurt, divided
9. Spoon the stuffing into the potato skins. Sprinkle with kosher salt and paprika. Broil 2-3 minutes. Top with sliced green onions and serve with Creamy Mint Chutney.
1. Place half of the yogurt and the rest of the ingredients in a food processor and purée until smooth. Transfer to a bowl and mix in the remaining yogurt. Refrigerate until ready to serve.
This rich and creamy chutney is so easy to make. Its tang and texture is a perfect match for my Stuffed Potato Skins but it can be served with any meal or as a dip.
This Stuffed Potato Skins recipe combines the spices and vegetables found in Indian food and incorporates them into an American favorite appetizer recipe. It is a fusion of American potato skins and Indian Samosas without the added fat and calories from deep frying. After the potatoes are baked, the insides are scooped out and added to a tasty spiced vegetable mixture. This mixture is returned to the potato shells and briefly broiled to heat everything together. It is topped with chopped green onions and fresh Creamy Mint Chutney. Delicious!
1. Preheat the oven to 400°F.
2. Scrub and pierce the potatoes. Pierce them with a fork then bake for approximately 45 minutes, until tender when pierced with a fork.
3. When the potatoes are done, let them cool until they can be handled easily. Cut each one in half lengthwise.
4. Using a teaspoon, scoop out the pulp, leaving the thin shells intact.
5. Place potato shells on a baking sheet.
6. Grind the ginger, garlic and chiles to a paste in a food processor.
7. Heat 1 tablespoon of oil in a large skillet on medium-low heat. Add the cumin seeds. When their aroma starts to rise, add the carrot. Fry for 4 minutes then add the onion. Fry until the onion is lightly browned and the carrot tender. Add the ginger-garlic-chile paste and fry for a few minutes until the raw aroma disappears.
8. Reduce the heat to low. Stir in all of the spices (excluding the amchur). Add the remaining oil, potato, peas, amchur and water. Mix well so the flavors are blended with the potato. Mash the potato chunks with a wooden spoon, as desired. Heat the potato stuffing for a few minutes until warm. Add the cilantro and stir.
6 medium baking potatoes (6 ounces each)
1/2-inch piece ginger, chopped
2 garlic cloves, chopped
2 green chiles, chopped
3 Tbs oil, divided
1 tsp cumin seeds
1 medium carrot, finely chopped
1/2 small red onion, finely chopped
1 1/4 tsp garam masala
1 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp red chile powder
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup green frozen peas, thawed
1/4 tsp amchur powder
1/2 cup water
2 Tbs chopped cilantro
3 green onions, thinly sliced
Creamy Mint Chutney (recipe follows)