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    Home » Appetizers

    Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce

    Published: Mar 12, 2010 · Modified: Jun 9, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 96 Comments

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    These baked potato skins are fantastic on their own, but become impossible to resist when paired with a yogurt curry sauce.
    Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce | cookincanuck.com #appetizer

    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 ½ cup plain Greek yogurt, 1 tablespoon mango chutney, ½ teaspoon fresh lime juice, ¼ 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 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 ¼ 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, ½ teaspoon freshly ground black pepper, 1 ½ teaspoons chili powder, 1 ½ teaspoons curry powder, and 1 ½ teaspoons ground 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.

    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:

    • ½ cup plain Greek yogurt
    • 1 tablespoon mango chutney
    • ½ teaspoon fresh lime juice
    • ¼ cup mayonnaise
    • 2 teaspoons curry powder

    Potatoes:

    • 4 large or 6 medium russet potatoes scrubbed clean
    • ¼ cup olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoons chili powder
    • 1 ½ teaspoons curry powder
    • 1 ½ teaspoons ground coriander
    Prevent your screen from going dark

    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
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    4Shares
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      Reader Interactions

      Comments

      1. vaughnstcr.blog.com

        September 21, 2014 at 11:00 pm

        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.

        Reply
      2. Shea Goldstein (Dixie Chik)

        October 08, 2010 at 9:23 pm

        What a brilliant recipe! Bookmarking it right now. Beautiful site 🙂

        Reply
      3. marla {family fresh cooking}

        March 21, 2010 at 12:08 am

        Your potato skins look fabulous! Bummed I missed this giveaway...the cookbook looks great.

        Reply
      4. Robin (Hippo Flambe)

        March 19, 2010 at 8:29 pm

        The first recipe I want to try is the Jamaican Meat Patties.

        Reply
      5. Robin (Hippo Flambe)

        March 19, 2010 at 8:28 pm

        Here is the link to my tweet. I am hippoflambe on twitter.

        http://twitter.com/hippoflambe/status/10739706771

        Reply
      6. Brandie

        March 19, 2010 at 8:25 pm

        I subscribed to you on StumbleUpon and stumbled your post (brandiev).

        Brandie (homemadeliving at gmail dot com)

        Reply
      7. Brandie

        March 19, 2010 at 8:21 pm

        I'm gonna try you Chocolate-Toffee Bars soon (probably shouldn't..but I will)

        Brandie (homemadeliving at gmail dot com)

        Reply
      8. Elle

        March 19, 2010 at 3:21 pm

        And lastly, I Stumbled this and subscribed to your SU account. My SU screen name is ImElle.

        Reply
      9. Elle

        March 19, 2010 at 3:18 pm

        I'm already a FB fan, does that count? 😉

        Reply
      10. Elle

        March 19, 2010 at 3:16 pm

        Here's my Tweet!

        http://twitter.com/elleskitchen/status/10726945433

        @elleskitchen

        Reply
      11. Elle

        March 19, 2010 at 3:11 pm

        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!

        Reply
      12. Elle

        March 19, 2010 at 3:08 pm

        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!

        Reply
      13. Foxy

        March 19, 2010 at 2:10 am

        I'm following you on twitter and retweeted! My twitter name is france74.

        Reply
      14. Foxy

        March 19, 2010 at 2:08 am

        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.

        Reply
      15. momgateway

        March 19, 2010 at 1:51 am

        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!!

        Reply
      16. bRiTtAnY

        March 19, 2010 at 12:57 am

        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 ;^]

        Reply
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