Twice Baked Potatoes Recipe
A vegetarian Continental recipe with potatoes (aloo) - (2 if large) scrubbed clean, -2 teaspoons extra virgin olive oil, salt and pepper - as required. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
22 steps- 1
To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C
potatoes (aloo) - (2 if large) scrubbed clean(4) - 2
Rub the cleaned potatoes with some oil and salt
potatoes (aloo) - (2 if large) scrubbed clean(4)salt and pepper - as required - 3
Take a square of aluminium foil and wrap each potato tightly inside it
- 4
When the oven is hot enough, place the covered potatoes on a baking sheet and bake them for 30 minutes until tender
potatoes (aloo) - (2 if large) scrubbed clean(4) - 5
When done, remove them from the oven and allow them to cool slightly
- 6
Open the potatoes up and halve them
potatoes (aloo) - (2 if large) scrubbed clean(4) - 7
Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside
- 8
Collect the baked potato in a bowl and set aside till later use
- 9
Meanwhile, in a skillet heat 1/2 tablespoon butter over medium heat
butter(1 tablespoon) - 10
Add the onions, green chilli, salt and pepper and cook down till the onions are nicely browned
salt and pepper - as requiredonion - thinly sliced(1)green peas (matar)(1/2 cup)green chilli - finely chopped(1)pinch kashmiri red chilli powder - 11
This might take 7-8 minutes
- 12
Next, add the garlic, ginger and cook until fragrant
garlic - minced(1 teaspoon)ginger - grated(1/2 teaspoon) - 13
Stir in the peas and toss to coat well
green peas (matar)(1/2 cup) - 14
Transfer the mixture into a medium bowl
- 15
In the same skillet melt remaining butter, add cumin powder, turmeric powder, kashmiri chilli powder, flour, asafetida and stir for few seconds
butter(1 tablespoon)green chilli - finely chopped(1)pinch cumin powder (jeera)pinch coriander powder (dhania)turmeric powder (haldi)(1/2 teaspoon)pinch kashmiri red chilli powderall purpose flour (maida)(1 tablespoon) - 16
Slowly add the broth and simmer until the sauce thickens
- 17
Add the prepared onion, green peas mixture which you had set aside
onion - thinly sliced(1)green peas (matar)(1/2 cup)green chilli - finely chopped(1) - 18
Add the scooped baked potato to this too along with sour cream, dry mango powder, chopped coriander leaves stir to combine
green chilli - finely chopped(1)pinch cumin powder (jeera)pinch coriander powder (dhania)turmeric powder (haldi)(1/2 teaspoon)pinch kashmiri red chilli powderamchur (dry mango powder)(1/2 teaspoon)sour cream(1 tablespoon)coriander (dhania) leaves - chopped(2 tablespoon) - 19
Check for salt and pepper or season if needed
salt and pepper - as required - 20
Divide the mixture equally to the halved potato shells
- 21
Top them with grated cheese and bake for about 12 to 15 minutes or until the top of the cheese is golden brown
ginger - grated(1/2 teaspoon)mozzarella cheese - grated(1/3 cup) - 22
Serve the Twice Baked Potatoes as a warm appetiser along with Roasted Vegetable Lasagna With Ricotta for a weeknight dinner
potatoes (aloo) - (2 if large) scrubbed clean(4)vegetable stock - warmed(1/2 cup)
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Twice Baked Potatoes Recipe
A vegetarian Continental recipe with potatoes (aloo) - (2 if large) scrubbed clean, -2 teaspoons extra virgin olive oil, salt and pepper - as required. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C
potatoes (aloo) - (2 if large) scrubbed clean(4) - 2
Rub the cleaned potatoes with some oil and salt
potatoes (aloo) - (2 if large) scrubbed clean(4)salt and pepper - as required - 3
Take a square of aluminium foil and wrap each potato tightly inside it
- 4
When the oven is hot enough, place the covered potatoes on a baking sheet and bake them for 30 minutes until tender
potatoes (aloo) - (2 if large) scrubbed clean(4) - 5
When done, remove them from the oven and allow them to cool slightly
- 6
Open the potatoes up and halve them
potatoes (aloo) - (2 if large) scrubbed clean(4) - 7
Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside
- 8
Collect the baked potato in a bowl and set aside till later use
- 9
Meanwhile, in a skillet heat 1/2 tablespoon butter over medium heat
butter(1 tablespoon) - 10
Add the onions, green chilli, salt and pepper and cook down till the onions are nicely browned
salt and pepper - as requiredonion - thinly sliced(1)green peas (matar)(1/2 cup)green chilli - finely chopped(1)pinch kashmiri red chilli powder - 11
This might take 7-8 minutes
- 12
Next, add the garlic, ginger and cook until fragrant
garlic - minced(1 teaspoon)ginger - grated(1/2 teaspoon) - 13
Stir in the peas and toss to coat well
green peas (matar)(1/2 cup) - 14
Transfer the mixture into a medium bowl
- 15
In the same skillet melt remaining butter, add cumin powder, turmeric powder, kashmiri chilli powder, flour, asafetida and stir for few seconds
butter(1 tablespoon)green chilli - finely chopped(1)pinch cumin powder (jeera)pinch coriander powder (dhania)turmeric powder (haldi)(1/2 teaspoon)pinch kashmiri red chilli powderall purpose flour (maida)(1 tablespoon) - 16
Slowly add the broth and simmer until the sauce thickens
- 17
Add the prepared onion, green peas mixture which you had set aside
onion - thinly sliced(1)green peas (matar)(1/2 cup)green chilli - finely chopped(1) - 18
Add the scooped baked potato to this too along with sour cream, dry mango powder, chopped coriander leaves stir to combine
green chilli - finely chopped(1)pinch cumin powder (jeera)pinch coriander powder (dhania)turmeric powder (haldi)(1/2 teaspoon)pinch kashmiri red chilli powderamchur (dry mango powder)(1/2 teaspoon)sour cream(1 tablespoon)coriander (dhania) leaves - chopped(2 tablespoon) - 19
Check for salt and pepper or season if needed
salt and pepper - as required - 20
Divide the mixture equally to the halved potato shells
- 21
Top them with grated cheese and bake for about 12 to 15 minutes or until the top of the cheese is golden brown
ginger - grated(1/2 teaspoon)mozzarella cheese - grated(1/3 cup) - 22
Serve the Twice Baked Potatoes as a warm appetiser along with Roasted Vegetable Lasagna With Ricotta for a weeknight dinner
potatoes (aloo) - (2 if large) scrubbed clean(4)vegetable stock - warmed(1/2 cup)
Rate this recipe
