POTATO SKINS
Steps:
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
- Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
- Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
CHICKPEA-POTATO CHAAT
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Provided by Rachel Gurjar
Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack
Yield 6 Servings
Number Of Ingredients 28
Steps:
- Potatoes
- Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
- Tamarind Chutney
- Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
- Green chutney
- Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
- Yogurt and assembly
- Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
- Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
- Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.
HOMEMADE POTATO SKINS
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"
Provided by Brooke
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g
ALOO CHAAT WITH GREEN CHUTNEY
There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.
Provided by Maneet Chauhan
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
- In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
- Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
- In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.
YUMMY POTATO SKINS
Don't toss out those potato peels! They make a very quick easy (and inexpensive) snack! Kids love them!
Provided by kelcampbell
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
- Bake for 20 minutes in the preheated oven, until crisp and golden.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.3 g, Fat 1.6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 94.9 mg, Sugar 0.5 g
More about "chaat potato skins recipes"
CRISPY ALOO CHAAT POTATO SKINS - SANJANA.FEASTS
From sanjanafeasts.co.uk
Ratings 1Servings 6Cuisine IndianCategory Appetizer, Side Dish
- First, the potatoes need to be cooked. I recommend either microwaving or baking them. To microwave, pierce the potato several times all over, place on a microwave-safe plate and cook on High power for 10-12 minutes. To bake, individually wrap the potatoes in foil and bake at 200°C/400°F for 1 hour. In both cases, allow the potatoes to cool completely.
- Once the potatoes are completely cold, cut them in half lengthways. Use a spoon to scoop out the middles, leaving a 2cm border around the potato to keep the skins sturdy for filling later. Try not to break the flesh of the potato too much. The skins need to remain whole and 2cm thick as these will be cooked again and then filled.
- Set the skins aside and cut the flesh of the potato into 2cm cubes. They don’t have to be perfectly shaped as the craggy ones will crisp up beautifully once fried.
EASY ALOO CHAAT / SPICY POTATO CHAAT - MY DAINTY KITCHEN
From mydaintykitchen.com
PAPRI CHAAT (INDIAN STREET SNACK WITH POTATO, CHICKPEAS, …
From seriouseats.com
ALOO CHAAT - HOMEMADE POTATO CHAAT - THE CURRY GUY
From greatcurryrecipes.net
7 BEST FRIED POTATO RECIPES | INDIAN POTATO RECIPES - NDTV FOOD
From food.ndtv.com
CHEESY POTATO SKINS RECIPE BY RUHANA EBRAHIM - HALAAL.RECIPES
From halaal.recipes
SPICY, SMASHED POTATO CHAAT - IT'S RAINING GREEN
From itsraininggreen.com
SPICED POTATOES (ALOO CHAAT) RECIPE : SBS FOOD
From sbs.com.au
POTATO-CHAAT RECIPE
From tarladalal.com
ALOO CHANA CHAAT RECIPE, GLUTEN FREE STREET FOOD RECIPES
From premasculinary.com
POTATO SKINS - POTATO BOWL CHAAT (HEALTHY APPETIZERS) RECIPE BY …
From dailymotion.com
CHAAT POTATO SKINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JALAPENO POTATO CHAAT CUPS RECIPE - DIGI SKYNET
From digiskynet.com
QUICK CHAAT WITH SWEET POTATO/SHAKARGANDI KI FALAHARI CHAAT
From healthicallykitchen.com
CHAAT POTATO SKINS | JENNIFER KELLOGG | COPY ME THAT
From copymethat.com
POTATO SKINS / POTATO BOWL CHAAT (HEALTHY APPETIZERS) …
From youtube.com
10 BEST MASHED POTATOES WITH SKINS RECIPES | YUMMLY
From yummly.com
CRISPY ALOO CHAAT POTATO SKINS - SANJANA.FEASTS
POTATO SNACKS RECIPE | CRISPY POTATO KURKURE - NEHAS COOK BOOK
From nehascookbook.com
POTATO BOAT CHAAT | POTATO BOAT CHAAT RECIPE | POTATO SKIN CHAAT ...
From youtube.com
ALOO CHAAT RECIPE | POTATO CHAAT RECIPE - SHARMIS PASSIONS
From sharmispassions.com
POTATO SKINS / POTATO BOWL CHAAT (HEALTHY APPETIZERS) RECIPE BY …
From fasteasyfoods.com
7 EASY ALOO SNACKS TO MAKE AT HOME - NDTV FOOD
From food.ndtv.com
CHAAT POTATO SKINS | RECIPE | POTATO SKINS, CHAAT, FOOD
From pinterest.com
SPECIAL CHANA CHAAT WITH POTATO CHOPS RECIPE|4 LAYER CHANA …
From youtube.com
POTATO SKINS RECIPE: HOW TO MAKE POTATO SKINS RECIPE
From recipes.timesofindia.com
POTATO SKINS / POTATO BOWL CHAAT (HEALTHY APP... | DESI COOKING …
From desicookingrecipes.com
HOMEMADE BAKED POTATO SKIN CHIPS - ALPHAFOODIE
From alphafoodie.com
POTATO SKINS / POTATO BOWL CHAAT (HEALTHY APPETIZERS) RECIPE BY …
From cookfastest.com
POTATO CROQUETTES RECIPE - SERIOUS EATS
From seriouseats.com
POTATO CHAAT BASKET – FOOD AND REMEDY
From foodandremedy.com
ALOO TIKKI CHAAT WITH EASY HOMEMADE CHUTNEY - THE CURRY MOMMY
From thecurrymommy.com
ALOO CHAAT RECIPE I POTATO CHAAT RECIPE - THE DAILY FLAVOR
From thedailyflavor.com
BEST PAPDI CHAAT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SWEET POTATO CHAAT RECIPE | SHAKARKANDI CHAAT FOR VRAT, FASTING
From spiceupthecurry.com
ALOO CHAAT RECIPE | HOW TO MAKE SPICY ALU CHAAT | POTATO CHAAT RECIPE
From hebbarskitchen.com
SAMOSA POTATO SKINS | RECIPE | POTATO SKINS, RECIPES, DELICIOUS …
From pinterest.com
POTATO SKINS / POTATO BOWL CHAAT (HEALTHY APPETIZERS) RECIPE BY …
From youronlinecookbook.com
PAPDI CHAAT - RECIPES AND STUFF
From recipes-stuff.com
SWEET POTATO CHAAT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POTATO & BREAD CHAAT | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
ALOO PANI PURI RECIPE | POTATO HANDI CHAAT - HEBBAR'S KITCHEN
From hebbarskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love