Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce

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

These baked potato skins are fantastic on their own, but become impossible to resist when paired with a yogurt curry sauce.

5 from 1 vote

Print Pin Rate

Course: Appetizers

Cuisine: American

Keyword: Vegetarian

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Servings: 36 Pieces

Calories: 49kcal

Author: Dara Michalski | Cookin' Canuck

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

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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 ⅔ 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

From Vegetarian Planet by Didi Emmons | cookincanuck.com

Nutrition

Calories: 49kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Sugar: 1g

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