Many a times I wonder why did I name my blog Confusion Cook? And then to re-jog my memory and of my tiddly-piddly followers, I create a recipe which truly in every sense a confusion or amalgamation of tastes, processes and ingredients.
We were planning a Xmas dinner with friends as a pot-luck dinner. I was all ready with my raw ingredients & basic processes, when my little angel decided to cry herself hoarse for the whole day & we had to rush her to a doc when she didn’t let up at all. In the end we had to cancel the dinner and help her calm down and sleep. And I was left with batter of dahi ke kebab, which was ready to be rolled & fried when guests were to come.
I was looking for a baked potato recipe when I came across this recipe which bakes potato twice and I realized that it is quite easy to use my dahi ke kebab batter here. I skipped using the scraped potato back into filling. The batter already had Indian spices so I didn’t add any more as per the recipe.
It was a delicious take on potato. It was bit sour, spicy, tangy & really tasty. Baked skin of the potato was an added bonus. The best part was the goodness & richness of potato without the extra calories as I did not use the scooped potato. This is a keeper recipe for me.
Twice Baked Potatoes –
- 2 – Potatoes, large
- 1 tsp – Butter
- 3 Tbsps – Hung Curd
- 3 Tbsps – Paneer, grated
- 1 tsp – Besan
- 1/2 Tbsp – Fresh Coriander, chopped
- 1 – Green Chilli, chopped
- to taste – salt, chaat masala, black pepper
- Pre-heat oven at 190 C. Scrub both the potatoes well. Prick them with fork multiple times.
- Bake them on a wire rack for 90 minutes or till tender. Cool the potatoes for 10 minutes.
- In the meanwhile, mix all the ingredients except butter in a bowl.
- Split the potatoes lengthwise into half. Scoop out the tender potato leaving just little thin shell. Keep aside the scooped potato.
- Fill the potato shells with the prepared filling with a heaping mound. Dab little butter on top.
- Bake for 15-18 minutes at 190 C. Serve with chopped coriander.
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