Baked Spicy Potato Skins Recipe with Yogurt-Curry Sauce & A Giveaway! Recipe
(Update: The winner of the giveaway is Alta from Tasty Eats at Home. Be sure to check out her great recipes, which happen to be gluten-free.)
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, African 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.
Please scroll down to the bottom of the post to find out how you can enter the giveaway (continuing until Friday, March 19th at 4pm PST).
The Sauce:
In a medium bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon mango chutney, 1/2 teaspoon fresh lime juice, 1/4 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 1/4-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 1/4 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, 1/2 teaspoon freshly ground black pepper, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons curry powder, and 1 1/2 teaspoons ground coriander. Sprinkle the mixture (I used about 2/3 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.
- Other potato skin recipes:
- Simply Recipes’ Potato Skins
- Closet Cooking’s Potato Skins
- Food.People.Want.’s Pimento Cheese Potato Skins
- Playing House’s Broccoli & Cheddar Potato Skins with Avocado Cream
- Culinary in the Country’s Fontina-Stuffed Potato Skins
- Baked Spicy Potato Skins with Yogurt-Curry Sauce
- From Vegetarian Planet by Didi Emmons
- Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp mango chutney
- 1/2 tsp fresh lime juice
- 1/4 cup mayonnaise
- 2 tsp curry powder
- Potatoes:
- 4 large or 6 medium russet potatoes, scrubbed clean
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp chili powder
- 1 1/2 tsp curry powder
- 1 1/2 tsp ground coriander
Sauce:
In a small bowl, combine all of the sauce ingredients. Whisk well to combine.
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 1/4-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 2/3 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.
Makes about 36 potato pieces.
To enter the giveaway: This giveaway is now closed.
You have several opportunities to enter this giveaway. To earn additional entries, leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries. Here are the rules:
1. Leave a comment to let me know what Cookin’ Canuck recipe you would like to try. Please, no duplicate comments.
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5. Lastly, you may earn a link by blogging about this giveaway and leaving a link in your comment.
Good luck to all of you!
curry,
potato,
skin,
yogurt