Category: potato

October 20, 2011

Samosa-Inspired Baked Stuffed Potatoes

I NEVER do anything interesting with my baked potatoes and was fascinated by this recipe…cilantro, peas, yogurt… I cannot wait to try it! (that is AFTER our beach vacation!!) via (bookmarking this blog!!)


2 large potatoes
1/2 onion, diced
1 1/2 teaspoons curry powder
1 1/2 teaspoons minced ginger
1/2 teaspoon mustard seeds
Splash of olive oil
1/8 – 1/4 cup fresh cilantro, chopped
3/4 cup peas, cooked
3 tablespoons butter
Salt and pepper (to taste)
Plain yogurt (for topping)

Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.
While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions soften, about 5 minutes.
Carefully remove potatoes from oven (potatoes are hot!) and split lengthwise, scooping insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher until most lumps are gone. Season to taste with salt and pepper.
Fill potato skin halves with mixture, top with yogurt, and serve.

Categories: potato, side dish
December 2, 2010

Potato Latkes

i will be making these this weekend….so so delicious, but grating potatoes by hand is NOT fun!! do you eat your latkes with applesauce or sour cream? (i am a fan of sour cream!)

5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying

Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.

Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

recipe and photo by

Categories: holiday recipes, potato
November 4, 2010

Sweet Potato Skins

i am very anxious to try these. if i use light sour cream and go light on the shredded cheese i think that i can categorize these as “healthy?”

4 smalls sweet potatoes washed and cut in half
1 medium onion
1/2 cup peppers mix of sweet and spicy
1/4 cup cilantro
1/4 cup tomatoes diced
1 tablespoon cilantro
1 cup Colby Jack Cheese
sour cream and extra cilantro for topping
1 teaspoon salt
1 tablespoon olive oil

*Pre-heat oven to 425˚, cut sweet potatoes in half and place cut side up on a baking tray. Bake until sweet potato has softened, about 25-30 minutes.

*While the sweet potatoes bake, heat 1/2 tablespoon of olive oil in a skillet and add diced onions and peppers. Let saute until onions become translucent. Stir in tomatoes, cilantro, and lime juice an continue to cook until mixture is heated through, set aside until skins are done.

*Once sweet potatoes are soft, scoop out the insides leaving 1/4″ of sweet potato in the skin. (saving the rest of the sweet potato for another project.)

Turn skins upside down, brush with remaining olive oil, and sprinkle with salt. Bake for 10 minutes, flip, and bake for another 10 minutes- skin should be crispy. Sprinkle cheese in the insides of the skins and return to the oven to bake for another 4-5 minutes until cheese has melted. Remove and top with onion mixture and sour cream (avocado would also go great here!)

recipe from Naturally Ella

Categories: Appetizer, potato, side dish
October 29, 2010

Twice Baked Sweet Potatoes

i found this recipe on The Nesting Project and i think my toddler is going to LOVE it! i cannot wait to make these for her :)

4 large sweet potatoes
6 oz mascarpone
2 oz unsalted butter
1/2 cup Pecorino Romano Cheese
Salt and pepper to taste

Bake sweet potatoes at 350 degrees for about 45 – 50 minutes or until cooked through. Take out of the oven and let cool for 5 minutes. Cut potatoes in half and then scoop out the sweet potato (leave the skin and shell) and put in a mixing bowl with mascarpone, butter, cheese and salt and pepper. Use a potato masher and mix the sweet potato mixture together. Add back into the potato skin with a spoon (or put in a piping bag with a large tip) Bake at 350 degrees for another 20 minutes.

Categories: dinner, potato, side dish
September 13, 2010

Buttermilk Sweet Potato Biscuits

warm biscuits now that the weather is starting to cool off. has anyone ever made these? they look so delish i cannot wait to try them :)

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
6 Tablespoons (3/4 stick) unsalted butter
1 cup cold baked sweet potato, peeled
½ to 1 cup buttermilk, as needed

Heat the oven to 400 degrees.

Stir the flour, baking soda, baking powder and ½ teaspoon of salt with a fork in a mixing bowl. Drop in the butter and toss it in the flour, then cut it into pieces. Work the butter into the flour until it resembles oatmeal.

Whip the sweet potato with a fork until it’s very smooth. Then add it to the bowl. Work it in lightly but thoroughly with your fingers. Add ½ cup buttermilk and stir. Add just enough buttermilk to make a smooth and only slightly sticky dough.

Dump the dough onto a floured surface and knead it two or three times. Flatten it out to ½ inch thick. Cut out biscuits with a 2 ½ inch cutter. Put on a parchment covered baking sheet. Gather the scraps together, pat down, and cut out more biscuits.

Brush the biscuits with buttermilk and bake for about 15 minutes until well risen and appealingly brown. Serve hot.

recipe and photo by

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