Potato Skins / Potato Bowl Chaat
Potato skins are boiled potatoes filled with spicy chickpeas. This is a mouthwatering snack, that looks great and tastes yummy. It is a delicious and healthy appetizer for the people who don’t like to have oily food.
Ingredients
Ingredients:
- 4 medium size red potatoes
- 3 cups water
- 1 tablespoon salt
- 2 tablespoons oil
Filling
- 1/2 cup chickpeas
- 1/2 teaspoon salt
- 1/4 teaspoon black salt
- 1/2 teaspoon roasted cumin
- 1/2 teaspoon mango powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper
- 1 tablespoon finely shredded ginger
- 1 tablespoon finely chopped green chili adjust to taste
- 1 teaspoon lemon juice
For Garnish
- 2 tablespoons Hari Cilantro Chutney
- 2 tablespoons Tamarind Chutney
Instructions
Method
- Wash the potatoes and slice them into halves.
- Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.
- Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.
- Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.
- Set potatoes aside.
Filling
- Soak chickpeas for at least 8 hours in 3 cups of water or more.
- Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As the pressure cooker begins to steam, lower the heat to medium and cook for 6 minutes.
- Add all the spices, mix well and cook for 3-4 minutes over low heat.
- Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool they will absorb the water. Set aside.
Assembling Potato Skin
- Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.
- Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top with tamarind chutney.
- Serve warmed up or at room temperature.
Tried this recipe?Let us know how it was!
Potato Skins Recipe: A Delicious Appetizer for Any Occasion
Potato skins, a beloved appetizer, can be transformed into a delectable snack that satisfies both vegan and gluten-free diets, offering a low-fat option perfect for those seeking a healthier indulgence, while still enjoying the savory crunch of chaat-inspired flavors. Potato skins are a classic appetizer loved by many for their crispy texture and delicious toppings. This potato skins recipe offers a simple yet flavorful way to enjoy this dish at home. Whether you’re hosting a party or simply craving a savory snack, learning how to make potato skins will surely impress your guests and satisfy your taste buds.
Step 1: Preparing the Potatoes
Start by scrubbing the potatoes thoroughly under running water to remove any dirt or debris. Since the skin plays a crucial role in this dish, ensure you choose potatoes that are uniform in size and free from blemishes. The ideal potatoes for potato skins are russets or Idaho potatoes, known for their starchy texture, which crisps up beautifully when baked.
Step 2: Baking the Potatoes
Once cleaned, prick the potatoes all over with a fork to allow steam to escape during baking. This prevents them from bursting open in the oven. Place the potatoes directly on the middle rack of a preheated oven and bake at 400°F for about 45-60 minutes or until tender when pierced with a fork. Baking the potatoes ensures they are cooked through while developing that desirable crispy texture in the potato skin.
Step 3: Cooling and Halving the Potatoes
After baking, allow the potatoes to cool for a few minutes until they are safe to handle. Then, carefully cut each potato in half lengthwise using a sharp knife. Use a spoon to scoop out the flesh, leaving about a quarter-inch layer attached to the potato skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes or potato soup, minimizing food waste.
Step 4: Crisping the Potato Skins
Return the hollowed-out potato skins to the oven, placing them cut side up on a baking sheet. Increase the oven temperature to 450°F and bake the potato skins for an additional 10-15 minutes or until they are golden and crispy. This step ensures that the potato skins develop a satisfying crunch, providing the perfect base for your toppings.
Step 5: Adding Toppings
Once the potato skins are crispy and golden brown, it’s time to add your favorite toppings. Popular options include shredded cheese and dollops of sour cream. Feel free to get creative with your toppings, experimenting with different combinations to suit your taste preferences. Return the topped potato skins to the oven for a few minutes to melt the cheese and heat up the toppings.
Step 6: Serving and Enjoying
Once the toppings are heated through and the cheese is melted and bubbly, remove the potato skins from the oven and transfer them to a serving platter. Garnish with additional chopped herbs, such as parsley or chives, for a pop of color and freshness. Serve the potato skins hot, alongside your favorite dipping sauces, and watch them disappear within minutes!
Tips for Perfect Potato Skins
For extra crispy potato skins, brush the hollowed-out shells with melted butter or olive oil before baking.
To save time, you can prepare the potato skins in advance up to the point of baking them with the toppings. Simply cover and refrigerate the assembled potato skins until you’re ready to bake and serve.
Get creative with your toppings! Try adding cooked ground beef or turkey, diced bell peppers, or jalapeños for a spicy kick.
Variations of Potato Skins
Vegetarian Option: Opt for vegetarian toppings such as sautéed mushrooms, diced tomatoes, and black olives.
Loaded Potato Skins: Go all out with your toppings by adding a variety of ingredients such as chili con carne, guacamole, and salsa for a hearty and flavorful twist.
Tex-Mex Potato Skins: Use Mexican-inspired toppings like shredded Mexican cheese blend, diced avocado, and a drizzle of chipotle mayo for a south-of-the-border flair.
Benefits of Potato Skins
Nutrient-Rich: Potato skins are a good source of fiber, vitamins, and minerals, including potassium and vitamin C. Leaving the skin on maximizes the nutritional benefits of this appetizer.
Versatile: You can customize potato skins with your favorite toppings, making them suitable for various dietary preferences and occasions.
Crowd-Pleaser: Whether served as an appetizer at a party or enjoyed as a snack while watching the game, potato skins are sure to be a hit with guests of all ages.
Frequently Asked Questions (FAQs)
Q: Can I make potato skins ahead of time?
A: Yes, you can prepare the potato skins up to the point of adding the toppings, then cover and refrigerate them until you’re ready to bake and serve.
Q: Can I freeze leftover potato skins?
A: While it’s best to enjoy potato skins fresh, you can freeze any leftovers in an airtight container for up to 1-2 months. Reheat them in the oven until heated through before serving.
Q: Can I use different types of potatoes for this recipe?
A: While russet or Idaho potatoes are traditionally used for potato skins, you can experiment with other varieties such as Yukon Gold or sweet potatoes for a unique twist.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Chana Chaat (Spicy Chickpea Salad) Recipe
Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe
Raj Kachori (Crunchy Chaat) Recipe
These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
sandhya sharma
April 10, 2018 at 10:38 pmHealthy and tasty chaat recipe. Thanks for sharing. Can we use sprouts instead of chickpea to make it more healthier ?
Manjula Jain
April 10, 2018 at 11:12 pmSandhya, good idea I also use moong sprouts some time.
Nidhi
December 5, 2014 at 9:55 pmNamastey Manjula Aunty,
First of all, thank u so much for sharing ur mouth watering recipes with us! I really love them!
Secondly, i have a question- I tried this potato bowl chaat recipe which was very tasty but the only thing I noticed was that the potato ‘bowl’ didn’t absorb the taste of chutney’s so it was tasting just plain potato without salt under the yummy chola chaat…
What can I do so that the potato also absorb flavours? Should I first ‘Marinate’ it for 30mins before putting chole on it? Pls reply ASAP as I’m planning to serve this for a forthcoming party. Thanks a lot! Love u, Aunty! U r very sweet!
-Nidhi
Manjula Jain
December 6, 2014 at 1:05 amNidhi,
It is a good idea
Hrishi
April 3, 2012 at 10:44 amMay i suggest this with cheese, fried onion, sweet corn & peas & a hint of mayonese or salad dressing? (to add continental touch to it)
Shai
April 27, 2012 at 8:14 pmHrishi, tastes great with just sliced onions fried till soft and topeed with cheese, then grilled to give the cheese a molten browned look! Yummy!
dimple
March 13, 2012 at 4:07 amwat is red potato . can v use normal indian potato
Manjula Jain
March 13, 2012 at 3:42 pmDimple,
Other potatoes will work
Nancy Mandzik
March 3, 2012 at 5:31 pmI love your recipes and I love that you are including more no added oil recipes, I can’t wait to try these potato skins !!!!!
Nicole Ameya
December 7, 2011 at 2:36 pmThank you Manjula for sharing your wonderful food and culture with us. We love you and your food!!!
sandeep rai
October 24, 2011 at 8:41 pmAuntie Ji l liked you better in saare’s 🙂
Kamini
July 29, 2011 at 1:03 pmManjulaji, you did not show how to prepare potato bowls.
Jaya
July 29, 2011 at 2:05 pmKamini, she explains how to do it in the written recipe (under Method). It should be easy to do. Hold the potato in the palm of one hand and put the spoon in the other hand to gently scoop out the potato,
Kamini
July 31, 2011 at 10:49 pmThank you, Jaya. I missed the method, I always just watch the video, ‘cos Manjulaji explains her recipes so well.
Rajalakshmi
June 25, 2011 at 1:17 amHello Aunty, your recipes are wonderful. I will try them , since they looks simpler. One request : I have a 8 months old baby, please suggest some healthy food habits for her. I do not know what should I feed her. Thank you much.
shipra
May 16, 2011 at 1:57 pmgr8 receipe…… gr8 idea……..loved it..
roshni
June 23, 2011 at 3:36 amhello manjula aunty,
it’s a mouthwatering receipe nd more imp thing is healthy also i wl definitely try this
nadia
May 11, 2011 at 3:23 amDear Madam,
Good Day!! i want to tell you that i am a mother of 02 years old baby boy and i dont have much ideas about how to cook for baby..if you could help me to learn me the basic for how to cook and keep to take care of for the baby it will be really gratefull.. pls do the needfull. i am working lady.
amandeep
May 27, 2011 at 9:24 amGreat Post
Neeru
May 7, 2011 at 8:00 amDear aunty
This is amazing!! Thanks!!
cynthia woodruff
May 6, 2011 at 6:59 pmMy Dear Manjula – you are such a joy to me. I like your new hair style, but you were quite perfect as you were.
My granddaughter is a vegetarian and she loves Indian food. You have given me so many wonderful ideas of things to cook for her.
You are a wonderful moment in my day. Thank you. C.W.