Baked Spicy Potato Skins Recipe With Yogurt-Curry Sauce
This recipe combines the fluffy goodness of baked potatoes with a flavorful twist. The crispy potato skins are seasoned to perfection and served with a zesty yogurt-mango chutney sauce that adds a delightful tangy kick to each bite. Get ready to enjoy a dish that's both comforting and exciting at the same time!
— Constant Cookbook
Ingredients
- 1/2 cup plain Greek yogurt
- 1 tbsp mango chutney
- 1/2 tsp fresh lime juice
- 1/4 cup mayonnaise
- 2 tsp curry powder
- 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
Instructions
- The Sauce:
- In a small bowl, combine all of the sauce ingredients. Whisk well to combine.
- The 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 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.
Yield
Makes about 36 pieces
Nutrition
- Calories: 49 kcal
- Carbohydrate Content: 5 g
- Protein Content: 1 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 69 mg
- Sugar Content: 1 g
- Serving Size: 1 serving
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