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

Source: Cook Curry Nook

Ingredients:

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)

Procedure:

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.

Notes:

• 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!