Potato Skins / Potato Bowl Chaat

Potato Skins / Potato Bowl Chaat

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.
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Course Chaat
Cuisine Indian
Servings 5 Potato Bowl Chaat



  • 4 medium size red potatoes
  • 3 cups water
  • 1 tablespoon salt
  • 2 tablespoons oil


  • 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



  • 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.


  • 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:

Paneer Tikka Masala Recipe

Chana Chaat (Spicy Chickpea Salad) Recipe

Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

Raj Kachori (Crunchy Chaat) Recipe

Vegetable Biryani Recipe

These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.


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21 thoughts on “Potato Skins / Potato Bowl Chaat

  1. Namastey 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!

    1. Kamini, 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,

  2. Hello 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.

  3. Dear 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.

  4. My 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.

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