Tuesday, July 12, 2016

Stuffed Potato Skins

Yum
Crispy potato, crunchy green Capsicum, punchy tomato sauce and oozy mozzarella cheese. That’s what this whole blog post it about.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free


I’ve never baked a potato. Or rather, until last week, I had never baked a potato. And now that I have, I feel I’ve opened a door with many many possibilities.

This recipe is a result of entering a competition that asked contestants to cook with 5 ingredients – Potato, Tomato, Capsicum, Cheese and Olive Oil. You couldn’t leave out an ingredient.
I thought of a few options but decided I really wanted to stuff something. Stuffed capsicum or stuffed tomato may be? But when I mentioned stuffed potato skins, I saw Raj’s eye light up. It’s no secret he loves Potato. That was it then – Baked Potato Skins.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free


Now there is a lot you can do with these Potato Skins, I myself had a dozen ideas, but then I was restricted by the competition rules. Not that I regret that, they were AWESOME just like that.

These little boats to taste-bud-heaven have some lightly stir fried capsicum and an easy-to-make awesome INSTANT super punchy tomato sauce. Apart from the 5 ingredients mentioned above, all you need is oregano or any pizza seasoning, garlic, salt and loads of pepper. This sauce goes amazingly well with pasta and pizza. So increase the quantity and freeze it for rainy days if you wish.

Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Step one: Crisping up the potato skins. You want them crisppyyyy:
Wash and scrub those potatoes clean. This is how you build muscles working at home. Exercise for today – DONE. Dry them and rub olive oil all over them. Watch out for those slippery ones that go bouncing all over your counter. Use a fork and prick them all over.
Bake them for 1 hour at 200 C of 400 F. In the meanwhile, move on to steps 2 & 3 and come back to one later.

Step two: Making the AWESOME Tomato sauce.
Chop those tomatoes roughly and fry along with some garlic in a pan with some olive oil. Once the tomatoes are soft, add in the oregano, salt and pepper. If you are like me, pepper == lots and lots of pepper.
Blend it into a coarse sauce. This is a thick sauce. If you plan on using it for pasta, you may want to thin it a little.

Step three: Crunchy crunchy Capsicum.
Chop the capsicum into small pieces. Stir fry in some olive oil until it is slightly cooked. Don’t let it mush up. Sprinkle some salt and keep aside.

Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Step one again: Crispy skin dreams come true here.
Once the potatoes have cooled enough to handle, slice them lengthwise into  half. Using a sharp edged spoon, scoop out the potato gently. Leave around ¼ inch or 0.5 cm of potato still in the skin so it holds it’s shape. Brush generously with olive oil on the inside and outside. Rub some salt.
Now bake it skin side down for 5 mins @ 220 degree C and then flip them over and bake again for 5 mins until the skins are crispy.

Step four: Let’s get the cheese BUBBLING
Assembly is all that it left before oozy cheese. Spoon in the capsicum and the sauce. Then grate over some mozzarella or any stringy melty cheese. This is what my food dreams are made of! Back into the oven for 4-5 mins until the cheese melts and it all bubbly.

Step five: Finish them off immediately!!!

Let’s face it, step five isn’t really a cooking step, but it is the most important step in the process.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free


I did not use the scooped out potato in this recipe. You can stuff it back in. I used it up to make some buttery Aloo Paratha.


Stuffed Potato Skins


 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten freeBaked potato skins stuffed with an instant tomato sauce, fried green Capsicum and Mozzarella cheese.

Recipe Type:  Appetizers / Snacks
Cuisine:            International
Prep Time:     20 mins
Cook time:     1 hour 45 minutes
Yield:                6 skins

Ingredients:


3 large Potatoes
2 Tomatoes
1 Capsicum
2-3 Tbsp Olive Oil
5-6 Tbsp Mozzarella Cheese
2 Garlic Cloves
1 tsp Oregano
1-2 tsp Pepper
Salt to taste

Method:


Preheat the oven to 200 degree C.
Wash, scrub and dry the potatoes.
Rub with olive oil and Ppick them with a fork all over.
Bake in the oven for 1 hour.
Heat 1/2 Tbsp of Olive oil and add crushed garlic and chopped tomato to it. Cook until the tomatoes have become soft and mushy
Add salt, pepper and oregano. Mix well.
Allow it to cool and then grind to a coarse sauce.
Heat 1/2 Tbsp of Olive oil and fry chopped capsicum in it.
Slice the potatoes lengthwise and with a spoon gently scoop out the potato. Leave at least 1/4 inch of potato with the skin.
Rub olive oil and salt on the inside of the potato and outside.
Increase the temperature of the oven to 220 degree C.
Bake the potato skins in oven for 10 minutes, turning the potatoes after 5 minutes.
Remove the potatoes from the oven and when they are cool enough to handle, stuff them with capsicum, tomato sauce and top with cheese.
Bake for 4-5 minutes until the cheese has melted.


2 comments:

  1. Looks yum, will try to cook this soon :) This is one of my favourite veg delight..

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    Replies
    1. Awesome Veidehi!!! Let me know how it turns out...

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