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.
I am a fan on facebook!
THE GARDEN CAT COTTAGE
OK I FACEBOOKED AND AM COMMENTING. DO I GET EXTRA CREDIT FOR FOOD BUZZ...LOL
KATHY AT THE GARDEN CAT COTTAGE
I would love to try the peanut mole sauce- it looks so good!
I would like to try Fontina-Stuffed Potato Skins
I want some recipes with beets
I so want your cookbook! I've been trying to eat more vegetarian meals lately and love it!!
I am now also a Google/Blogger Follower. You know where to find me ;). Thanks for the giveaway. In case you haven't noticed...I really want this book! :):):). Have a great day Dara.
I am now following you on Facebook. You can find me here: http://apps.facebook.com/blognetworks/blog/so_many_recipes...so_little_time/?m=follow
Danipal is me at Twitter. I re-tweeted and am following you now. Please return the favor? Thanks!
Hi Fellow Foodbuzzer!
This appetizer is right up my alley especially with a little fresh red chile pepper added to it:
Pan-Fried Brie Cheese with Persimmon Salsa Canapes.
I have a little get together coming up and these will be perfect with cocktails. Thanks!
Wow. The potato skins look mouthwatering. I love it!!!!
HannahBanana aka Amanda
I'm back! I'm following you on Twitter and am on my way to tweet about your giveaway!
I'm known as "FoodNourish"
HannahBanana aka Amanda
Cookin Canuck....I'm a facebook fan....have been for a while! Lovin your recipes!
HannahBanana aka Amanda
ooh a vegetarian cookbook! I'd love that! Me being a veggie and all!
I'm dying to try your fried eggplant balls and your fried brie with persimmon salsa!
this recipe looks like a definite winner in my book! Can't wait to try it soon!
I'm following on Twitter and retweeted! http://twitter.com/cookincanuck/status/10389043703
I'd love to try this recipe! Also, the carmelized onions and gorgonzola tart looks amazing, as do the zucchini latkes and baked zucchini fries. I might be spending a lot of time here... 🙂
I really want to try the homemade applesauce recipe. My mother made it a few months back, but I haven't yet tried it.
I am going to try Grilled Chicken with Soy-Curry sauce.
Those LOOK amazing! I love the flavor profiles of the potatoes and the sauce. Brilliant!