INDIAN-ISH BAKED POTATOES
Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London - the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato. This is where she discovered the ingenuity of filling a soft, steamy potato with all kinds of tasty toppings that absorb nicely into the starchy flesh. In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits, chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side. Tip: Cut the ginger, onion and chiles while the potatoes bake, so everything is ready for assembly.
Provided by Priya Krishna
Categories dinner, easy, snack, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees. Place the potatoes on a baking sheet and bake for 45 minutes, or until they are easily pierced with a fork. Let the potatoes cool until they can be handled.
- Without cutting all the way through to the bottom, slice each potato lengthwise and crosswise into four sections. Use your hands to push down and pull apart the four sections like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by a dollop of sour cream.
- Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 398 milligrams, Sugar 3 grams
BOMBAY POTATOES
Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish
Provided by Esther Clark
Categories Side dish
Time 40m
Number Of Ingredients 13
Steps:
- Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
- Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
- Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.
Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
INDIAN GINGER POTATOES
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SKINTASTIC BAKED POTATOES
You will not believe how much flavor will be added to the already delicious potato skin! I love baked potatoes and wanted to just TWEAK it up a little. I can eat these three times a day. Hope you enjoy!
Provided by ggustin
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan.
- Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 37.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 1649.7 mg, Sugar 1.8 g
HOT INDIAN BAKED POTATOES
Make and share this Hot Indian Baked Potatoes recipe from Food.com.
Provided by cookingpompom
Categories Potato
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first 4 ingredients in a small bowl. and mix well.
- Place the potatoes in a baking dish/tray and add the spice mix and toss to coat evenly.
- Bake at 180oC (360oF) for 65-75 minutes.
Nutrition Facts : Calories 255.9, Fat 9.3, SaturatedFat 1.6, Sodium 40.3, Carbohydrate 40.1, Fiber 6.2, Sugar 2.9, Protein 4.3
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