No-fry spicy potato skins

Ingredients > 4 large russet potatoes > 1/4 cup olive oil > 1 teaspoon salt > 1/2 teaspoon ground black pepper > 1 1/2 teaspoons chili powder > 1 1/2 teaspoons curry powder > 1 1/2 teaspoons ground coriander seed

Ingredients
> 4 large russet potatoes
> 1/4 cup olive oil
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
> 1 1/2 teaspoons chili powder
> 1 1/2 teaspoons curry powder
> 1 1/2 teaspoons ground coriander seed


Directions

> Preheat the oven to 400 degrees F (200 degrees C).

> Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. > Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)

> Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. > Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces

> Combine the salt and the spices and sprinkle the mixture over the potatoes. > Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

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