I've been afraid to make these because I've never even made traditional twice baked potatoes before. They also take a bit of time. I shouldn't have put it off for so long, because these were outstanding!
Source: Get Inspired Everyday | Serves: 8 | Time: 2 hrs & change
Changes: nixed ginger; added allspice; doubled the amount of avocado
Ingredients
4 large russet #potatoes, or other baking potatoes weighing 2 1/2 pounds
2 tbsp avocado or olive oil
1 yellow onion, 14 ounces, cut into a medium dice (1/2″)
1 large clove garlic, minced
1 tbsp minced green chile
2 tsp ground turmeric
1 tsp garam masala
1 tsp allspice
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp sea salt, or to taste
1/2 cup water or vegetables stock
1 cup fresh or frozen #peas
Cilantro Chutney/Sauce
3/4 cup chopped fresh cilantro, about 1/2 a bunch
1 tbsp freshly squeezed lime juice, 1/2 lime
1 tbsp green chile
1 small ripe avocado, peeled and pitted
2 tbsp chopped onion
1/2 tsp sea salt
2 tbsp water
Instructions
Preheat the oven to 425ºF.
Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours.
Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.
Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.
When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.
Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.
Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they’re piping hot, about 10-15 minutes.
While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix.
The sauce is done when it’s creamy/emulsified but with distinct pieces of cilantro and onion still remaining.
Serve the twice baked potatoes with the cilantro chutney.
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