The other day I was thinking about potato skins and stuffed potatoes. My family frequently orders them as an appetizer when we eat in restaurants. They are a tasty item to include on a menu when you have people over for a party or just to watch a game on TV. Potatoes, in my mind, are the ultimate comfort food. An idea suddenly popped into my head: why don’t I create a recipe that is stuffed with Indian spices?
It didn’t take long for Twice Baked Masala Potatoes to appear in my mind. Fortunately, it is a really easy recipe to make.
While baking four russet potatoes, I prepare the masala, spice mixture, which will be combined with the potatoes after they are cooked. In a seasoned oil, I fry a chopped onion, garlic and ginger until it turns golden brown. This brings out the sweetness from the onion and contrasts with the flavors of the spices.
Once the potatoes have baked and cooled enough so I can hold them in my hands, I cut them and scoop out the inner flesh, leaving the skins intact. I gently mash the potato flesh and mix in the masala I made while the potatoes were baking. I add a bit of milk and butter to add some richness.
Simply fill each skin with a generous amount of the spiced mashed potato. Bake them again until they are hot. Remove from the oven and top them with a sprinkle of paprika. Serve the Twice Baked Masala Potatoes with a dollop of plain yogurt and a spoonful of chopped green onions.
These are a great addition to any meal and are full of flavor without being spicy. Your family will love these potatoes. In fact, my Indian mother-in-law loves them!