I also switched jobs last month. That, coupled with managing Keya's growing demands on our time and energy when we are home on weekends... leaves us with little time to do much else. Oh well... Since she is now happily engaged and playing with her stuffed dragon in her cot (thank you Nalanda & Suchet for the awesome toy!), here I am grabbing my chance to write!
Now about this recipe- When I am having a mixed gang of people over, I have found that it is often a little tricky to create appetizers for vegetarians, that can stand up to their non-vegetarian counterparts. I mean, there is only so many times that you can get away with chips and dip or cheese-pineapple sticks when the meat-eaters are happily gorging on their kebabs and tikkas! So vegetarians... roll up your sleeves and dig into this one! It involves a wee bit of effort and packs a ton of flavour! A great choice to serve up at your next dinner party!
- 12 to 15 Baby potatoes, washed (skins on)
- 2 tbsp Olive oil
- 1 small onion, very finely chopped
- 3 tbsp Cream cheese
- 3 tbsp plain Yoghurt
- 1-1/2 tsp Dijon mustard
- 1 tsp dried (or 2 tsp fresh chopped) Mint
- Small bunch Coriander or Parsely, chopped
- Salt & Pepper, to taste
1.) Preheat your oven to 200 deg C. If you do not own an oven - a thick bottomed non-stick skillet will do.
2.) Wash the baby potatoes and drop them into a pot of simmering, lightly salted water. Steam/ boil till fork tender. Drain the water and cover the cooked potatoes with a clean towel for a few minutes and let them rest till cool enough to handle.
3.) Slice off a little bit of the potatoes on two sides, such that one flat side helps the potato 'sit' on the plate and the second flat side is on top. Using a teaspoon or a melon baller scoop out some of the insides of the cooked potato such that you now have a bit of a hole inside.
4.) In a seperate bowl, whisk the cream cheese, yoghurt, dijon mustard, and mint. Check for taste and season with salt and pepper as per your preference. Chill till its time to use.
5.) In a bowl, toss the scooped potatoes along with the olive oil and some salt and pepper. Place on a foil-lined baking tray and bake till the skins are golden and a bit wrinkly (about 7-8mins). Alternatively, heat your non-stick skillet or pan and toss the scooped, oiled potatoes till the skins take on some colour. You will NOT need to add any additional oil to the pan.
6.) Scoop the chilled filling into the baked potatoes and garnish with some freshly chopped coriander and/ or mint. Serve immediately!
Steps 1-4 can be done in advance if you are making this for a party. Steps 5 & 6 could be done right before its time to serve. The chilled filling inside the hot potato is a delicious contrast that your guests will love!
Bon appetit! :)