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 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.
Printable Recipe
Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce
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
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.
Noelle
I would like to try the baked German Apple pancake! Sounds scrumptious!!
Detroit Hoser
Whoops, I mis-spoke (had hot and sour soup take-out for dinner last night so it's on my mind and...uh elsewhere.) I tweaked the Chicken, Corn & Potato Chowder Recipe with Green Chiles & Cheddar Cheese just the way I like it (with extra green chiles.) Whoa. Good stuff!
Bellini Valli
My dad is vegetarian so we grew up trying unique dishes. I woule to try your Greek Shrimp Orzo for that touch of the Agean Sea needed right now.
Detroit Hoser
This Sunday is a special day for my partner and me, and I'm planning on making Mini Pepper Biscuits with Creamy Blue Cheese Spread, hopefully without messing it up too much for my first try at this recipe. I've made the hot and sour soup with just a few slight modifications to personal taste, and I'm telling you, I've never enjoyed anything that has come from my kitchen so much in my life! Dara, you absolutely rock and I look forward to reading your blog every day (no pressure or anything, hey.) 😀
Heather
I can't believe you have only had your blog for 11 months! Wow! Way to go! Not only do you have amazing recipes but you are a nice person. I always look forward to your next recipe.
My favorite recipe would have to be the Reese's Peanut Butter Cheesecake Bars. Actually it's my husbands favorite since it combines his two favorites.
Tweeter: multiplydelicio...and I retweeted about the post.
Looking forward to much more from you.
Jennah
I just found your blog and I am loving it!!! I would love to try your sweet potato noodle spring rolls, they look delish!!
jmrs2008@live.com
Jamie
I'm already a facebook fan! yay!
Jamie
I'm lifesafeast on Twitter and I just retweeted your giveaway tweet!
Jennifer
How fun! I recently started incorporating a meatless night into our weekly line-up and my husband and I have had fun trying to come up with complete vegetarian meals. A cookbook would be great help! I have your spaghetti squash with spinach, etc on my list to make on out next meatless night.
Thanks for the giveaway!
alwayshungry
Where to begin?
I'm definetly a fan of Cookin'Canuck!
I've already been inspired by many of your recipes. Thank you.
I made some candy cane mint chocolate fudge for Christmas and it was a huge sucess and so very pretty!
What's the next recipe I want to try? Maybe this one or maybe the chicken, corn and potato chowder...humm I'm not sure.
Keep up the great work!