Masala Potato Skins
The recipe for masala potato skins is an Indian-ish way of making these, 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!
Servings: 5
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.