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.
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.
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
- ½ cup plain Greek yogurt
- 1 tablespoon mango chutney
- ½ teaspoon fresh lime juice
- ¼ cup mayonnaise
- 2 teaspoons curry powder
- 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
- In a small bowl, combine all of the sauce ingredients. Whisk well to combine.
- 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.
The Dutch Baby! I haven't made one in some time. My aunt visited from Germany when I was 15. A recipe was in the local paper & we tried it. My Aunt Suzi was thrilled that she could watch it rise as it cooked -- the oven had a window, she sat in front of the oven watching it as if it were a TV!
Tasty Eats At Home
What do you make that I WOULDN'T want to try? Your wings, this recipe, your chickpeas, your salads - I could eat it all!
Ha! Where on earth do I start with recipes of yours that I want to make?? Can I start with those chick peas that I CANNOT get enough of? Does it count that I already made them? And this yogurt is next up, yum. And I already follow you on Twitter!
My Little Space
This is such mouthwatering recipe! Can't wait to give it a try soon. Never thought of using the yogurt in this way. You're genius, Dara!
Have a great weekend!
What a delicious way to serve potoates, the sauce is making my mouth water! I would love to try Butternut Squash Parmesan Gratin with Sage Breadcrumbs and it has been on my list for a while now. It is so beautiful and sounds delicious. I really love your blog, it is so user friendly.
I never heard of a yoghurt, looks so simple to make. Thanks for sharing.
That book looks good! I've been wanting to try your soups since a while I have a few of them marked, especially the one you did a TV feature on.
yum!! I keep meaning to try and make my own potato skins. I will have to try this recipe. And I do love anything spicy.
My husband would love these potato skins!
I'm alread a Fan, SU'd the post, and I follow you on Twitter too!
Twitter account is bigblackdogs!
I would love to try the zucchini latkes, and of course the skins recipe.. I'm already a follower of yours on Twitter, of course, so that won't count 🙂
I'd like to try your spicy potato skins recipe!!
Oh darn, guess I'm too late, what a bummer! You potatoes look fantastic, as always CC! And Closet Cooking's Potato Skins also look fantastic. Thanks for connecting!
Looks like a great book! I love those skins and sauce.
I follow you on twitter already. 🙂
The baked potato skins look scrumptious!
Happy Birthday, Cookin' Canuck, and congrats! The blog looks gorgeous!
5 Star Foodie
The baked potato skins sound fabulous, I love the yogurt-curry sauce! I would love to try this as well as your recipe for Porcini & Crimini Mushroom Orzo "Risotto" Recipe!
I would love to try the yogurt sauce recipe - sounds like a great combination with potatoes 🙂
Also, I'd be honored to be your friend on Facebook, but I need to open an account first 🙂
p.s. Very nice pictures!
Bunkycooks is now a fan on Facebook1
Looks like a great cookbook! Bunkycooks tweeted your giveaway!
already following FB and twitter, will retweet, and great giveaway ....love the potatoes looks great