Twice Baked Potatoes Recipe: A Delicious Vegetarian Appetizer
Twice Baked Potatoes is a versatile and delightful dish, perfect as an appetizer for parties or as a comforting side dish to accompany your favorite meals. True to its name, this dish undergoes two stages of cooking—baking the potatoes until tender and then baking them again after filling them with a flavorful stuffing, resulting in a crispy, cheesy top and a creamy, spiced interior. This recipe celebrates the perfect balance of textures and flavors, making it a crowd-pleaser.
Recipe Overview
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Potatoes (Aloo) | 4 medium-sized (or 2 large), scrubbed clean |
| Extra Virgin Olive Oil | 1-2 teaspoons |
| Salt and Pepper | As required |
| Vegetable Stock | 1/2 cup, warmed |
| Butter (Salted) | 1 tablespoon, divided |
| Onion | 1, thinly sliced |
| Garlic | 1 teaspoon, minced |
| Ginger | 1/2 teaspoon, grated |
| Green Peas (Matar) | 1/2 cup |
| Green Chilli | 1, finely chopped |
| Cumin Powder (Jeera) | A pinch |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander Powder (Dhania) | A pinch |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | A pinch |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| All Purpose Flour (Maida) | 1 tablespoon |
| Sour Cream | 1 tablespoon |
| Mozzarella Cheese | 1/3 cup, grated |
| Coriander Leaves (Dhania) | 2 tablespoons, chopped |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 220 |
| Protein | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Sodium | 310 mg |
| Sugars | 3 g |
Instructions
-
Preheat the Oven
Preheat your oven to 180°C (350°F). While the oven heats up, prepare the potatoes. Rub the cleaned potatoes with olive oil and a generous sprinkle of salt. -
Bake the Potatoes
Wrap each potato tightly in a square of aluminum foil. Place the wrapped potatoes on a baking sheet and bake them for about 30 minutes or until tender when pierced with a fork. Once done, remove the potatoes from the oven and allow them to cool slightly. -
Prepare the Potato Shells
Once the potatoes are cool enough to handle, carefully open the foil and halve them lengthwise. Using a spoon, scoop out the flesh, leaving enough inside to maintain a firm shell. Set the scooped-out potato flesh aside in a bowl. -
Cook the Onion and Peas Mixture
Heat 1/2 tablespoon of butter in a skillet over medium heat. Add the sliced onions, green chilli, and a pinch of salt and pepper. Sauté until the onions are golden brown, which will take about 7-8 minutes. Next, add the minced garlic and grated ginger, stirring until fragrant. Toss in the green peas and mix well. Transfer this mixture to a bowl and set it aside. -
Prepare the Sauce
In the same skillet, melt the remaining butter. Add cumin powder, turmeric powder, Kashmiri red chilli powder, asafoetida, coriander powder, and all-purpose flour. Cook the mixture for a few seconds to remove the raw taste of the flour. Slowly pour in the vegetable stock, stirring constantly to avoid lumps. Simmer until the sauce thickens. -
Combine the Filling
Add the prepared onion and green peas mixture to the skillet with the sauce. Stir in the scooped potato flesh, sour cream, dry mango powder, and chopped coriander leaves. Mix everything thoroughly and taste for seasoning, adjusting salt and pepper as needed. -
Stuff and Bake Again
Divide the prepared filling evenly among the potato shells. Top each filled potato with grated mozzarella cheese. Place the stuffed potatoes on a baking sheet and bake in the oven for 12-15 minutes, or until the cheese is golden and bubbling. -
Serve
Remove the Twice Baked Potatoes from the oven and garnish with additional coriander leaves if desired. Serve them warm as an appetizer or pair them with a hearty dish like Roasted Vegetable Lasagna With Ricotta for a complete meal.
Tips for Perfect Twice Baked Potatoes
-
Choose the Right Potatoes
Russet or starchy potatoes work best for this recipe due to their fluffy interior, which blends well with the creamy filling. -
Make It Vegan
Substitute the butter with vegan butter, the sour cream with cashew cream, and the mozzarella cheese with plant-based cheese to make a vegan version. -
Add Extra Veggies
Feel free to include vegetables like bell peppers, mushrooms, or spinach in the filling for added nutrition and variety. -
Customize the Spices
Adjust the spice levels to your liking. For a spicier kick, increase the quantity of green chilli or add a pinch of cayenne pepper.
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Enjoy this creamy, flavorful, and satisfying Twice Baked Potatoes recipe that is sure to impress at any gathering!
