Indian-ish Baked Potatoes
In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits and chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions, and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side.
Ingredients
Ingredients
- 1 pound small new potatoes or baby red potatoes (about 12)
- Kosher salt
- 1/4 cup sour cream
- 4 teaspoons minced fresh ginger
- 1/2 small red onion, finely diced
- 2 small Indian green chiles or serrano chiles, finely chopped
- 2 teaspoons chaat masala
- 2 tablespoons chopped fresh cilantro (stems and leaves), for garnish
Instructions
- Preheat the oven to 425°F. Place the potatoes on a baking sheet and bake for 45 minutes, or until they can easily be pierced with a fork. Let the potatoes cool until they can be handled.
- Without cutting all the way through to the bottom, slice each potato into four sections. Use your hands to push down and pull apart the four sections, like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by 1 tablespoon of the sour cream. Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.
Recipe Notes
Tip: Cut the ginger, onion, and chiles while the potatoes bake, so everything is ready for assembly.