So these little bites came about because The Professor and I both really enjoy Indian food – and we don’t make it at home – although I’m not sure why. I think it’s probably more a mindset than execution – and we don’t have any cookbooks covering this particular cuisine. But it’s a lovely marriage when curry, garam masala and chili peppers meld together with the tang and creaminess of yogurt and . . . well, just typing the words and I’m like Pavlov’s dog.
You know there’s a very big football game happening very soon, yes? Chili, chips, chicken wings, dips and beer will be free-flowing at most parties. And potato skins are another fan favorite – but sometimes the bacon, cheese and sour cream can feel a little heavy and overwhelm my tastebuds. These Indian-style skins are lightened up a bit in the fat department but the flavor is PDA – pretty darn awesome!
Spices warmed in a skillet and then blended with bits of cauliflower, jalapeno hummus and frozen peas – a dollop of chutney brings everything together into one terrific potato skin . . . and don’t tell anyone . . . but you don’t need a football game to enjoy these!
INDIAN-STYLE POTATO SKINS
Makes approximately 8 skins, depending on size of potatoes
- 4 small to medium-sized russet potatoes, scrubbed clean and thoroughly dried
- 4 Tablespoons coconut oil, melted
- 1 Tablespoon extra-virgin olive oil
- 1 cup chopped cauliflower bits – on the smaller side
- 1 teaspoon Garam Masala
- 1 teaspoon curry
- ¼ cup frozen peas
- 1 cup Sabra Jalapeno Hummus, warmed
- kosher salt/pepper to taste
- chutney of your choice
- finely chopped chives for garnish
- Preheat oven to 400 degrees
- Line a baking sheet with tin foil; pierce each potato several times with a fork or sharp knife and brush with some of the coconut oil to lightly coat each potato; bake for 45-50 minutes. Transfer to a wire rack until cool – about 10 minutes or until cool enough to handle
- In the meantime, heat olive oil in a cast-iron skillet over medium heat; add cauliflower pieces and sauté until pieces are light brown and some have crispy edges – about 5 minutes
- Add Garam Masala and curry, toss to coat cauliflower and heat the spices; add frozen peas, stir to blend and cook for about 2 minutes; remove from heat and cover
- Warm hummus
- Slice each potato in half lengthwise and using a small spoon, scoop out the inside leaving a ¼-inch rim of potato; reserve for another use
- Brush the insides of the skins with coconut oil, season with salt and pepper; flip over and brush outside skin again with a bit more coconut oil
- Place the halves, skin-side up on the baking sheet and broil until the skins start to crisp – 2 to 3 minutes; flip and broil another 2-3 minutes
- Divide warm hummus evenly among each skin; add cauliflower/pea mixture and place under broiler for about 3-4 minutes; remove and sprinkle with chives
- Serve immediately
© 2014, Debra. All rights reserved.