Blooming Flower Baked Red Potato!

 Who doesn't like a creamy baked potato?  I would venture to say, not many folks.  In this recipe the baked potato takes on a new look.  A blooming flower, if you will, filled at its center with sour cream, green chilies, ginger, cilantro or any combination of flavors you desire. They are perfect as an appetizer, tapas or a side dish.  

The "flowers" featured today are an adaptation from Indian(-ish) by Priya Krishna.  They have an Indian flare which is quite tasty and well worth trying!

Blooming Flower Baked Red Potato!
adapted from Indian(-ish)

12 baby red potatoes
Kosher salt
1/4 cup sour cream
4 tsp minced ginger
1/2 red onion, finely diced
2 small Serrano or jalapeño chiles, thinly sliced into rings or finely diced
2 tsp chaat masala*
2 Tbsp chopped fresh cilantro

Preheat oven 425° F.

Place the potatoes on a baking sheet and bake for 45 minutes, or until easily pierced with a fork.  Set the potatoes aside until cool enough to handle.

Slice each potato with a cross to make four sections being careful not to cut all the way through. With your hand press down on the top of the potato to push the four pieces apart to create the "flower."  Sprinkle each with a pinch of kosher salt.

Top each potato with a tablespoon of sour cream.  Share/sprinkle the remaining ingredients:  ginger, onion, chiles, and chaat masala over the potatoes.  Garnish the potatoes with a sprinkle of chopped cilantro and serve.

* chaat masala is available at the World Spice Merchants

Blooming Flowers are a simple appetizer or accompaniment to a meal!  Enjoy!


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