I love eating potato curry and I love eating baked potato skins, so I thought I'd combine the two to make baked potato skins stuffed with coconut vegetable curry. First I baked the potatoes for an hour at 400 degrees. I scooped out the flesh to leave me with potato skins that had about an 1/4" border of potato left. Then I worked on my curry. I sauteed ginger, garlic, carrots, zucchini, peas and leek onions with some curry powder and red chile flakes. Once they were softened, I added a can of coconut milk and about 1/2 cup of water. I let the flavors meld together and the liquid reduce. I added a cup of cooked brown rice to finish off the filling for my potatoes. Back to the potatoes… I drizzled the potato skins with olive oil, sea salt and pepper, popped them in the oven at 375 degrees for about 15 minutes. With my potato skins all crispy and golden brown, all they needed was some creamy coconut curry to finish them off. I stuffed them and then stuffed myself. Yum!
1 Comment
Yeehaw Murghi
20 May 2007 07:05 pm
Nice! I like potatoes — and love Indian food. Never felt a desire to attempt baked potatoes before — but this just might do it. Great work.
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