Appetizer
Twice Baked Potatoes Recipe Recipe At Home
If you enjoy Twice Baked Potatoes Recipe Recipe At Home cuisine, this Appetizer recipe is worth trying at home....
⏱️
15 Min Prep
🔥
35 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 4 Potatoes (Aloo) - (2 if large) scrubbed clean
- 1-2 teaspoons Extra Virgin Olive Oil
- Salt and Pepper - as required
- 1/2 cup Vegetable stock - warmed
- 1 tablespoon Butter
- 1 Onion - thinly sliced
- 1 teaspoon Garlic - minced
- 1/2 teaspoon Ginger - grated
- 1/2 cup Green peas (Matar)
- 1 Green Chilli - finely chopped
- pinch Cumin powder (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- pinch Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- pinch Kashmiri Red Chilli Powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1 tablespoon All Purpose Flour (Maida)
- 1 tablespoon Sour cream
- 1/3 cup Mozzarella cheese - grated
- 2 tablespoon Coriander (Dhania) Leaves - chopped
Instructions
1
To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C.Rub the cleaned potatoes with some cooking oil and table salt.
2
Take a square of aluminium foil and wrap each potato tightly inside it.When the oven is fiery enough, place the covered potatoes on a baking sheet and cook thoroughly them for 30 mins until soft.
3
When done, remove them from the oven and allow them to cool slightly.Open the potatoes up and halve them.
4
Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside.
5
Collect the baked potato in a container and set aside till later use.Meanwhile, in a skillet toasty 1/2 tablespoon dairy spread over medium toasty.
6
transfer in the onions, green chilli, table salt and pepper and make down till the onions are nicely browned.
7
This might take 7-8 mins.Next, transfer in the garlic, ginger and make until fragrant.
8
agitate in the peas and toss to coat well.
9
Transfer the mixture into a medium container.In the same skillet thaw remaining dairy spread, transfer in cumin dusting masala condiment, turmeric dusting masala condiment, kashmiri chilli dusting masala condiment, baking flour, asafetida and agitate for few seconds.
10
gently transfer in the broth and bubble gently until the gravy thickens.
11
transfer in the prepared bulb greens, green peas mixture which you had set aside.transfer in the scooped baked potato to this too along with sharp dairy reduction, parched mango dusting masala condiment, cut up coriander leaves agitate to combine.
12
Check for table salt and pepper or notes if needed.Divide the mixture equally to the halved potato shells.Top them with grated cheddar and cook thoroughly for about 12 to 15 mins or until the top of the cheddar is golden brown.present the Twice Baked Potatoes as a toasty appetiser along with Roasted greens Lasagna With Ricotta for a weeknight dinner.
Recipe Information
Cuisine
Continental
Continental
Course
Appetizer
Appetizer
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
35 minsTotal Time
50 minsMaster Chef
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