Thursday, September 13, 2012

Deviled Potatoes

Deviled potatoes before baking with cheese topping
I made these Deviled potatoes for a Swedish couple that we had invited over for dinner some time ago. Most of the menu was Indian, but we made sure it had just about 20% of spices normally used, so that they’d be able to eat it! Just to make sure there is something they’ll feel more comfortable with, I made these Deviled potatoes as well for starters, along with Hara-bhara Kababs (coming soon). Both were well received, along with the rest of the menu.

This is a  make ahead starter, and works well for parties, when you can get the starter out with just about 5 minutes of work and less than 15 minutes of baking, without having to spend hours in the kitchen, before the guests arrive. Most part of the work can be done a day or two ahead. I’m in so need of such recipes!!

Ohh BTW, I couldn't take pictures after it was done, and had to take the pic with one left over piece the next day :( So most of these pics are of preparation phase and will update the pics the next time I bake.

Here’s the recipe…

Deviled Potatoes

Preparation Time: 30 min
Baking Time: 10 minutes
Serves 4-5 as starter

For the Potato Jackets:
Potatoes – 5 nos, medium-sized; steamed with skin till firmly cooked
Olive Oil – 2 tbsps
Salt – to taste
Black pepper powder – to taste

For the Filling:
Onion – 1 no, medium-sized; finely chopped
Button Mushrooms – 15-20 nos, cleaned and sliced
Fresh Paneer or Feta Cheese – 1/3 cup, crumbled
Oregano – 1 tsp or any of your favorite herb. I used a mix of thyme and oregano
Salt – to taste

For the Topping:
Mozzarella Cheese – 1/2 cup, torn into pieces
Fresh Basil leaves – 10 nos, cleaned and patted dry on a kitchen towel (I didn’t have any, so didn’t use)


On the day ahead:
Make the potato jackets
  • Cut the steamed potatoes into halves along the longer sides, so you have cups that will sit on their own and won’t wobble when set on a tray. Leaving the skin on forms a firm cover for the jacket. 
  • Scoop out the insides from each halved potato, leaving a 1/4-inch allowance on all sides. Allow the jackets to cool completely, and then store in an air-tight container in the fridge.
Make the filling
  • In a wok, sauté the onions till tender.
  • Tip in the sliced mushrooms and saute till the mushrooms are cooked.
  • Throw in the crumbled paneer/feta, herbs and salt to taste. Stir to incorporate.
  • Remove from heat and set aside to cool. Store in the fridge if making a day or two ahead. If you are making it all at once, simply proceed further.
On the D-Day:
  • Take out the potato jackets and filling from the fridge about a half hour before preparation time, so they both come to near room temperature.
  • Mix the olive oil, salt and pepper powder. Brush the potato jackets all over generously with this mixture and set aside to marinate a bit, about 15 minutes.
  • Preheat oven to 200°C/400°F when the jackets are near marinated.
  • Fill the jackets with the mushroom-cheese filling, top with grated mozzarella cheese and a basil leaf.
  • Transfer filled and topped potato jackets onto a greased baking tray and bake for 7-8 minutes till the jackets start shriveling around the edges and the cheese starts to melt.
  • Remove from oven and allow to cool 3-5 minutes. Serve hot.
  • If you don’t like to eat mushroom like me, you can replace it with other veggies like onions, shredded carrots, beans, cauliflower, spring onions etc.
  • Can also make it with a spinach corn filling…? Will try it out sometime!


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