These baked potato skins are fantastic on their own, but become impossible to resist when paired with a yogurt curry sauce.
Cookin’ Canuck has been up and running for about 11 months now. I was going to wait until it hit the 1-year mark before I did a giveaway, but then I thought, “Why wait?” Indeed, why wait to thank all of you who returned to my site again and again, leaving encouraging comments or just perusing? I truly appreciate your support.
Vegetarian Planet, written by Didi Emmons, took an honored place on my bookshelf shortly after it was published in 1997. There is a reason why it never came close to landing in the garage sale pile. Quite simply, it is fantastic! Packed with about 550 pages of easy and enticing recipes, this book makes eating healthfully enjoyable and inspiring. Great recipes never go out of style. Now, if there has to be a downside, I will mention that there are no photos. Typically this would irk me and make me put the book back on the shelf. What can I say? I’m a visual learner. However, this book is laid out very well and the recipes are so consistently good that I simply had to purchase a copy to share with one of you.
I can expound upon this book forever, but don’t just take my word for it. Steven Raichlen (author of The Barbecue Bible) said, “Didi Emmons is a bold, new talent! Vegetarian Planet is one of the most exciting cookbooks to cross my desk in ages – chock-full of of hip, imaginative, explosively flavorful recipes that are easy to make and fun to eat.” With recipes such as Spinach-Ricotta Dumplings in Portobello Tomato Sauce and French Lentil Salad with Caramelized Balsamic Vinaigrette, how can you argue with him?
The recipe that I shared in the last post, Tomato and Peanut Soup with Sweet Potato and Chickpeas, was inspired by one of Didi Emmons’ recipes, with several tweaks and additions. This baked spicy potato skin recipe, however, is pure, unadulterated Didi. Well, except for the sauce. That’s pure, unadulterated Cookin’ Canuck – lifted from my Zucchini Latkes with Yogurt-Curry Sauce recipe. These little bites are, quite simply, one of the best potato skin recipes I have ever tried. My youngest son said to me, “Mum, I don’t like these potatoes…I love them!” A resounding endorsement, I’d say.
The recipe:
The Sauce:
In a medium bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon mango chutney, 1/2 teaspoon fresh lime juice, 1/4 cup mayonnaise, and 2 teaspoon curry powder.
Whisk until combined.
Cover and chill for 1 to 2 hours until the flavors are melded.
The Potatoes:
Preheat the oven to 400 degrees F.
Scrub 4 large or 6 medium russet potatoes and pierce them in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour.
Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
Using a small spoon, scoop most of the flesh out of the potatoes, leaving about 1/4-inch layer of flesh in each. Reserve the potato flesh for another use.
Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
Pour 1/4 cup olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet.
In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons curry powder, and 1 1/2 teaspoons ground coriander. Sprinkle the mixture (I used about 2/3 of it) over the potatoes.
Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce
Ingredients
The Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp mango chutney
- 1/2 teaspoon fresh lime juice
- 1/4 cup mayonnaise
- 2 teaspoons curry powder
Potatoes:
- 4 large or 6 medium russet potatoes scrubbed clean
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons ground coriander
Instructions
The Sauce:
- In a small bowl, combine all of the sauce ingredients. Whisk well to combine.
The Potatoes:
- Preheat the oven to 400 degrees F.
- Pierce the potatoes in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour. Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
- Using a small spoon, scoop most of the flesh out of the potatoes, leaving about ¼-inch layer of flesh in each. Reserve the potato flesh for another use. Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
- Pour olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet. In a small bowl, combine salt, pepper, chili powder, curry powder, and coriander. Sprinkle the mixture (I used about â…” of it) over the potatoes.
- Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
Notes
Nutrition
vaughnstcr.blog.com
Admiring the time and energy you put into your blog and in depth information you offer.
It’s good to come across a blog every once in a while
that isn’t the same outdated rehashed information. Wonderful read!
I’ve saved your site and I’m including your RSS feeds
to my Google account.
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With havin so much written content do you ever run into any issues of plagorism or copyright violation? My site has a
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Shea Goldstein (Dixie Chik)
What a brilliant recipe! Bookmarking it right now. Beautiful site 🙂
marla {family fresh cooking}
Your potato skins look fabulous! Bummed I missed this giveaway…the cookbook looks great.
Robin (Hippo Flambe)
The first recipe I want to try is the Jamaican Meat Patties.
Robin (Hippo Flambe)
Here is the link to my tweet. I am hippoflambe on twitter.
http://twitter.com/hippoflambe/status/10739706771
Brandie
I subscribed to you on StumbleUpon and stumbled your post (brandiev).
Brandie (homemadeliving at gmail dot com)
Brandie
I'm gonna try you Chocolate-Toffee Bars soon (probably shouldn't..but I will)
Brandie (homemadeliving at gmail dot com)
Elle
And lastly, I Stumbled this and subscribed to your SU account. My SU screen name is ImElle.
Elle
I'm already a FB fan, does that count? 😉
Elle
Here's my Tweet!
http://twitter.com/elleskitchen/status/10726945433
@elleskitchen
Elle
If your photos didn't make me hungry, and they did–then your lovely description of the book hooked me!
I'd like to try these potato skins from your site, because having a healthier way to enjoy them is wonderful!
Elle
First off, your potato skins had my mouth watering. But when you described the book, that hooked me even more!
I'd love to try these potato skins! I adore potato skins, but need healthier ways to have them.
Thanks for the opportunity to win the book!
Foxy
I'm following you on twitter and retweeted! My twitter name is france74.
Foxy
I'd love to try all your recipes…everything sounds/looks so delicious! First on my list, though, is the Spaghetti Squash with Spinach, Feta & Basil White Beans.
momgateway
This spuds recipe with yogurt curry sauce is somthing I'd like to try for dinner! Come visit my website too—I'm having a giveaway too!!
bRiTtAnY
I am going to try your recipes for the Lemonade Layer Cake AND Heath Bar Chocolate & Toffee Sugar Cookies from just this months posts! I have a bit of a sweet tooth ;^]