Spicy stuffed potatoes sounded like something fun to eat. So, we just had to make this recipe. When we enjoy saying the name of a food, the least we can do is to make it. These were so good, and so familiar, we wanted to share this recipe.
Potatoes come in different sizes, shapes, and types. Some potatoes are more starchy than others, and some are more watery. When it comes to making Greek style potatoes, everyone has their preference for using white or yellow fleshed spuds. But, when it comes to baking potatoes, the most typical and best type is always the Russet, Russet Burbank or Idaho potato (read more about it here). It is a white, dry potato with a somewhat mealy skin, but is perfect for baking, mashing, or making french fries. We typically have a few russet potatoes on hand, along with a few other varieties. Often, the type of potato that one uses can make or break a dish.
In restaurants, or sometimes at someone's house, you may have seen or eaten a twice baked potato. It is called that because the potato is baked whole, then sliced length-wise. The filling is scooped out, mashed, and returned to the skin and put in the oven to make the top a little crispy. These potatoes are similar. They are dairy free, and have quite a spicy center that is a nice contrast to the mild, almost bland potato skin.
For this recipe to serve 4, you will need the following:
2 Russet potatoes
1/4 tsp of each of the following:
ginger, cumin, coriander, turmeric, garlic, salt, and pepper
hot water, as needed
This is a straightforward procedure with only a few steps.
First, bake the potatoes. We are not going to tell you how to bake a potato. You can do it in the oven or even in the microwave oven (most microwave ovens have a button specifically for baked potatoes). Make sure the potato is cooked through to the centre. They will be hot while working with them, but that is what you need to make these yummy.
Cut the baked potatoes in half.
Using a spoon, scoop out the middle of the baked potato and put the skins aside. You want to leave a small amount of potato on the skins so they hold their shape and stay upright. Typically, leave about 1/4 inch against the skin.
In the mixing bowl with the potato middles, add the spices. Mash the potato with all the spices. If it is crumbly or too dry, add a bit of hot water to make the mixture slightly creamy and smooth. Once it is all together a smooth mixture with the texture of mashed potatoes, it is time to fill the potato skins.
Spoon the filling back into the potato skins. Try to make this look attractive at this step. Fill the potatoes using all the filling that was made. This will create a mound for the filling.
Now, put these potatoes in the broiler for 2-3 minutes to brown the top of the filing. Sprinkle with a little paprika, and serve hot. They will spice up any meal, and definitely leave an impression on guests.
"The purpose of God's Providence is to unite, by means of right faith and spiritual love, people who have been separated by evil. To this end the Savior also suffered for us, "in order to gather together the children of God who were scattered." (John 11:52)
(St. Maximus Confessor, Chapters of Love, 4.17)
Source of this quote: http://orthodox.cn/patristics/300sayings_en.htm
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