Prepare to embark on a culinary journey that will transform your ordinary potato into an extraordinary North Indian delicacy! These Baked Stuffed Potatoes are not just a side dish – they're a flavor explosion that will make your taste buds dance with excitement. Imagine crispy potato shells filled with a spicy, aromatic pea mixture that brings the vibrant essence of Indian cuisine right to your dinner table. Whether you're looking to impress dinner guests or simply treat yourself to a mouthwatering meal, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 large potatoes
- 1 cup boiled peas
- 1 tablespoon garam masala
- 1 teaspoon cumin seeds
- 2 green chilies, chopped
- 1 tablespoon oil
- Salt to taste
- Fresh coriander for garnish
Instructions
- Preheat your oven to 200°C (400°F) to ensure it's hot when the stuffed potatoes are ready to bake.
- Wash the large potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Prick each potato several times with a fork to allow steam to escape while baking. Place the potatoes on a baking tray and bake in the preheated oven for about 30-35 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the stuffing. In a pan, heat 1 tablespoon of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped green chilies to the pan and sauté for a minute. Then, add the boiled peas and stir well. Cook for another 2-3 minutes, allowing the peas to heat through.
- Sprinkle 1 tablespoon of garam masala and salt to taste over the peas. Mix everything thoroughly and cook for an additional 2 minutes. Remove the pan from heat and let the mixture cool slightly.
- Once the potatoes are baked, remove them from the oven and let them cool for a few minutes until they are manageable to handle. Cut each potato in half lengthwise and scoop out a portion of the flesh, creating a hollow space for the stuffing. Be careful not to scoop out too much; leave enough potato to maintain the structure.
- In a bowl, mix the scooped potato flesh with the prepared pea stuffing until well combined. Adjust seasoning if necessary.
- Stuff each potato half generously with the pea mixture, pressing down gently to pack it in. Place the stuffed potatoes back on the baking tray.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the tops are slightly golden and crispy.
- Once done, remove the baked stuffed potatoes from the oven and let them cool for a few minutes. Garnish with fresh coriander before serving.
- Serve the North Indian Baked Stuffed Potatoes hot, accompanied by yogurt or chutney of your choice.
Tips
- Choose large, uniform potatoes for the best presentation and even baking.
- Make sure to prick the potatoes thoroughly before initial baking to prevent them from bursting in the oven.
- For extra crispiness, brush the potato skins with a little oil before the final baking stage.
- If you want to make the dish spicier, add more green chilies or a pinch of red chili powder to the stuffing.
- Use fresh coriander (cilantro) for garnishing to add a burst of fresh flavor and color.
- For a protein boost, you can add some crumbled paneer or tofu to the pea stuffing.
- Serve immediately after baking to enjoy the potatoes at their crispiest and most flavorful.
- If you don't have garam masala, you can substitute with a mix of ground cumin, coriander, and a pinch of cinnamon.
Nutrition Facts
Calories: 123kcal
Carbohydrates: 20g
Protein: 3g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
