Masala Potato Skins
The recipe for masala potato skins is an Indian-ish way of making them, filled with kidney beans and corn with spices, topped with cheese until it melts away and potatoes are crisped to perfection. They are finished with a dollop of crème fraiche or sour cream, toasted quinoa and lots of cilantro. Makes for a great appetizer that’s easy and a crowd pleaser!
By now, you know how much I love making bite-sized appetizers that are fun to make but also delicious to eat. These potato skins are inspired by Indian flavors and has a little bit Mexican influence. They are so addictive; you can’t stop at one. Who doesn’t love potatoes?
These are crowd pleaser for gatherings or game nights. We just had them for lunch today.
These are very flavorful, thanks to Indian spices.
You know, you can eat potato skins, right? I love making potato curry or subji with skin on. They add so much flavor to the dish and yes, they are edible. Specially in this recipe, they become nicely crispy. Just make sure you clean all the dirt on the skin of the potatoes very well.
How did we make them?
First potatoes are baked until soft for 45 minutes. Then they are scooped out. The skins are baked again to make them crispy. Meanwhile, the filling with onions, garlic, peppers etc is prepared. Boiled kidney beans and corn is also added along with some of the boiled potatoes and spices. Once the crispy skins come out, fill them up and sprinkle some cheese and bake them again until cheese melts. Finally, they are topped off with so many toppings.
Don’t miss out on something crunchy to add on top like nacho or frito chips or toasted quinoa. To toast the quinoa. I cooked 1 tbsp of washed quinoa in water in microwave. Then removed it from the microwave and spread it on the baking sheet and toasted it in the oven while potatoes were baking for 7-8 minutes.
It sounds like it’s a lot of work, but you don’t have to stand on top of the stove and stir anything for hours. Oven does a good job. You can make a big batch for gatherings.
Even though they are served as appetizers or snacks, they can be filling.
Can you make them ahead?
Yes, these can be easily prepared ahead until step 4 where you scoop out baked potatoes. Then let them completely cool down, and lay them on baking sheet, freeze them and transfer them frozen in ziplock bags. Same way, make the filling and leave it in the fridge.
When you are ready to serve, take them out few hours prior. Bake the potato skins until crispy and add the filling, cheese and bake away. It will be ready to serve, and no one will know you made them in advance.
Tips for potato skins
When choosing potatoes, pick small to medium ones if you plan on serving them as snacks. It is easy to be served as handheld snack or passing snack.
If you accidentally scoop out too much potato, just take some of the removed portion and press it lightly back into place.
A little bit of oil in coating them helps them crisps up and make them flavorful rather than taste bland. That’s why they are baked on high heat.
I like to season the sour cream or crème fraiche with salt, herbs, may be grated garlic etc.
Masala Potato Skins
Ingredients
- 5-6 Potatoes Yukon or russet variety
- 2 tbsp oil divided neutral or olive oil
- 2 cloves garlic grated
- ¼ cup onions diced
- ¼ cup bell peppers diced
- ¼ cup corn
- ¼ kidney beans boiled
- ¼ tsp red chili powder
- ¼ tsp garam masala
- ¼ tsp curry powder
- Salt to taste
- 1/4 -1/3 cup cheese blend
- cilantro, cotija cheese, crushed nacho chips or fritos chips, toasted quinoa, jalapenos, avocados, salsa, sour cream etc.
Instructions
- Pre heat the oven at 400 F.
- Wash and dry the potatoes and put them on a baking tray and rub them lightly with oil. Bake them for about 40-45 minutes until they are done.
- Remove them and let them cool down a little bit. Cut them into half horizontally.
- Scoop out some of the potatoes in the middle. Be careful not to go too far. Create pockets for the filling. (If you do it when its slightly hot, it’s easier)
- Put the potato skins back on the tray and bake them for approximately 10 more mins to get them to crisp up.
- While the potatoes are cooking make the filling.
- Take 1 tbsp of oil in pan on medium heat. Once the oil is hot, add the chopped onions, garlic, bell peppers and sauté it for few minutes until everything is cooked.
- Add corn and boiled kidney beans too. Followed by spices and salt. Stir to mix and cook it for few more minutes until its cooked well. Leave it aside. Mix in half of the boiled potatoes that we scooped out.
- Once the potato skins are baked second time, bring them out and fill them with the kidney bean and potato filling. Top it with some cheese and bake it for few more minutes or until the cheese melts.
- Take out and garnish it with cilantro, cotija cheese, crushed nacho chips or fritos chips, toasted quinoa, jalapenos, avocados and serve salsa, and sour cream on the side etc.
- Serve them warm.
Notes
- You can decrease or increase the spice level. You can also add taco seasoning. You can use chickpeas or black beans too instead of kidney beans. Half of the potato and leftover filling can make great sandwich, quesadilla or parathas.
- Incase the filling is comes out more spicier than you prefer or saltier, then add the rest of the saved scooped out potatoes. It will increase the filling but mellow down the heat level.
XO, Devangi