Serves: 20
Total Calories: 84
1. Preheat oven to 400°F. Wrap each potato in foil and bake until tender, about 45 minutes. Unwrap and let cool, then cut each potato in half lengthwise. Using a grapefruit (or other) spoon, scoop out the insides of each potato half, leaving a 1/4-inch shell. Reserve the insides. Lower oven temperature to 350°F.
2. Brush each shell with oil, inside and out. Place, cut side up, on a baking sheet and bake until crisp and golden, about 20 minutes. When the potatoes are done, raise oven temperature back to 400°F.
3. To prepare the stuffing, heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the ginger, garlic, and onion, stirring, until golden, about 2 minutes. Add the tomato, cilantro, and chili pepper and stir, about 2 minutes. Stir in the coriander, cumin, and turmeric, then add the peas and salt and cook, stirring a few times until the peas are soft, about 5 minutes. Mix in the reserved potatoes and cook another 2 minutes.
4. Divide the stuffing equally among the potato shells and fill each one. Sprinkle the cheddar cheese on top and bake at 400°F until golden, about 5 minutes. Serve.
VARIATION: Use 3/4 cup finely chopped mixed vegetables, such as carrots, zucchini, or green beans, instead of the peas.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Thrice-Baked Potato Skins with Petite Peas recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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