Thursday, 28 May 2015

Potato Skins: Another Way to Bake Potato

Baked potato by Shea Sonia

I've shared a cheesy baked potato recipe before. Recently I had a bunch of russet potatoes just sitting there BUT no sour cream. So I found another baked potato recipe and tweaked it to my taste. Read: cheesy and yummy!

Ingredients for 2

olive oil/butter to grease pan & potato skin
2 russet potatoes
1 tbsp butter/margarine
2 tbsp yoghurt
1/4 cup shredded mozzarella
1 tsp salt & pepper
1/4 cup shredded cheddar
cayenne pepper (for sprinkle)
 grated parmesan


Steps

1. Wash & dry potatoes. Poke a few tiny holes to help cooking and place them onto greased/oiled baking tray. Bake for 40 - 50 minutes at 180┬║C. 

2. Slice the *hot* potatoes into half lengthwise. Carefully scoop out the flesh into a bowl filled with butter, yoghurt, mozzarella, salt and pepper without damaging the skin. Mix well.

3.  Fill the skins with potato mix. Top with cheddar, sprinkle with cayenne powder. Bake for another 5 minutes then top with grated parmesan before serving.



I used about 1 tbsp olive oil to grease the brownie pan and coat the potatoes skin (I just rolled them in the pan a bit).   

You may choose to substitute cayenne with paprika if you want something milder. Or skip it together if you want something that isn't spicy but I promise the sprinkle is just for taste. I won't be too hot. 


Baked potato by Shea Sonia

The texture is more smooth and creamy than the other recipe. A bit like mashed potatoes sans the gravy. You can pack them for lunch and you're good until dinner :)


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