Baked Potato Skins with Paneer & Veggies

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I love Potatoes in all forms and just need an excuse to eat them. Specially love them when they are barbecued or oven roasted. I do make a simple Indian style oven baked potatoes or at times, make this Oven roasted potatoes which have a marinade of coriander and mint. Today I am sharing Baked Potato Skins with Paneer & Veggies, where in the potatoes are baked and then the skin is loaded with a mixture of fresh Paneer, Avocado and fresh veggies like carrot.

Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.

This Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time. The veggies and the paneer can be marinated a day in advance and the potatoes can be baked well ahead of time. The final assembling can be done before serving.

Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.

I found this lip smacking recipe on the spiffy cookie, I immediately bookmarked it. How I hopped on to her blog? Well we have a facebook group and there we have a thing, where we shower other bloggers with some love. That is if we want to recreated one of their recipe, we need to claim them and create a recipe from their blog and then the game continues. I loved Erin’s blog and specially her gluten free section, where she has a list of gluten free bakes. I am still exploring and bookmarking and I am sure you would do the same.

Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.

Type of Potatoes

So I have used Rooster Potatoes here and I am using this for the first time. I have tasted this earlier though and they have a dry flesh. They are best suited for baking. This potatoes have a thick skin and hence the ideal choice for baking and for this Baked Potato Skins with Paneer & Veggies.

Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.

Baked Potato Skins with Paneer & Veggies

Coming to the recipe, it has a few parts to it and you might feel that it has a huge list. But all the ingredients are basic like salt, pepper , ginger etc and are easily available at home. Secondly you can customize this as per your liking. I have spread the potato skins with avocado mash. I can say that they give the necessary creamy texture and replaces butter. Next I have added marinated paneer instead of tofu, as I prefer paneer. But if you want to make it vegan, you can safely opt for tofu. Then goes in the pickled carrot and you are done. One can add different types of vegetables too for the topping.

I have drizzled thick yogurt mix with sriracha sauce instead of Mayo for the garnish as well as for the sauce. Do not skip this, as it adds to the necessary taste and give the baked potatoes the necessary kick. Enjoy this hot from the oven as your main meal or as a party starter.

Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.

Here goes the recipe for Baked Potato Skins with Paneer & Veggies :


Ingredients

  • 4 Large Rooster Potatoes, Washed and dried
  • 1/2 tsp salt (to taste)
  • 1/4 tsp or to taste, freshly grounded Black Pepper

Filling

  • 1 Mashed Avocado
  • 1 tsp Lime Juice

Paneer & Marinade

  • 200 gms Paneer cubed (One can use tofu too)
  • 1 tbsp Vine Vinegar or Vinegar of your choice
  • 1/2 tbsp Olive oil
  • 1 inch freshly grated or minced ginger
  • 1 cloves of garlic, minced or grated
  • 1/2 tsp or to taste Sriracha sauce
  • 1/4 tsp or to taste, freshly grounded Black Pepper
  • Salt to taste

Pickled Carrots

  • 1 tbsp Vine Vinegar or Vinegar of your choice
  • 1/2 tbsp Honey
  • 1 cloves of garlic, minced or grated
  • Red pepper flakes to taste
  • 1/2 Cup carrots cut into julienne (one can add raddish, zucchini or any combination of root vegetables too)

Garnishing

  • 1 tbsp chopped Cilantro/Coriander
  • 1/4 Cup Greek Yogurt/Mayo
  • 1/2-1 tsp Sriracha Sauce


Preparation

Baking of Potatoes

  • Preheat the oven to 200 Deg C (Fan Assisted) or 220 Deg C (Without Fan)
  • Prick the potatoes with a knife or a fork.
  • Arrange a baking sheet with parchment paper.
  • Bake for 45 minutes , turning in between or until done.
  • Let them cool.

Paneer & Marinade

  • Add the Paneer and all the marinade ingredients into a large bowl.
  • Evenly coat the paneer cubes with the marinade.
  • Marinade this at least 30 minutes before or a night before and keep it in the fridge.

Pickled Carrots

  • In another bowl add all the ingredients mentioned under the heading pickled carrots.
  • This too needs to be marinated least 30 minutes before or a overnight in the fridge.

Baking of Potato Skins

  • Once the potatoes are cooled, Slice each in half.
  • Scoop out the flesh leaving a thick shell. Be careful as they are brittle and the shell might break.
  • Flesh can be used for any other day.
  • Brush the potato skins inside out with olive oil.
  • Sprinkle with salt and pepper and arrange them again on a baking sheet.
  • Bake them again for 10 minutes at 200 Deg C until crisp.
  • Turn in between so that they are evenly baked.
  • Remove from oven and let them cool.

Avocado Mix

  • In a bowl add in the mashed avocado and lime juice. One can add garlic too if you like it.
  • This is best done after you have the potatoes skins, as avocado turns black.
  • If you need to wait for longer than 15 minutes, it is best to refrigerate the avocado mix.

Assembling

  • Spread the avocado mix into each potato skin.
  • Top it up with the paneer and pickled carrots mixture.
  • Mix 1/2-1 tsp Sriracha sauce in Greek yogurt/Mayo
  • Drizzle this on the baked skins.
  • Garnish chopped Cilantro/Coriander.
Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.


5 from 1 vote
Baked Potato Skins with Paneer & Veggies
Prep Time
15 mins
Cook Time
1 hr
 
Baked Potato Skins with Paneer & Veggies is a yummy and delicious starter or appetiser that can be made well ahead of time.
Course: Appetizer, Snacks
Keyword: Avocado, Carrot, Paneer, Potato, Vegetables, Yogurt
Servings: 8 Baked Potato Skins
Author: Renu Agrawal-Dongre
Ingredients
  • 4 Large Rooster Potatoes Washed and dried
  • 1/2 tsp salt to taste
  • 1/4 tsp or to taste freshly grounded Black Pepper
Filling
  • 1 Mashed Avocado
  • 1 tsp Lime Juice
  • 1 cloves of garlic minced or grated
Paneer & Marinade
  • 200 gms Paneer cubed One can use tofu too
  • 1 tbsp Vine Vinegar or Vinegar of your choice
  • 1/2 tbsp Olive oil
  • 1 inch freshly grated or minced ginger
  • 1 cloves of garlic minced or grated
  • 1/2 tsp or to taste Sriracha sauce
  • 1/4 tsp or to taste freshly grounded Black Pepper
  • Salt to taste
Pickled Carrots
  • 1 tbsp Vine Vinegar or Vinegar of your choice
  • 1/2 tbsp Honey
  • 1 cloves of garlic minced or grated
  • Red pepper flakes to taste
  • 1/2 Cup carrots cut into julienne one can add raddish, zucchini or any combination of root vegetables too
Garnishing
  • 1 tbsp chopped Cilantro/Coriander
  • 1/4 Cup Greek Yogurt/Mayo
  • 1/2-1 tsp Sriracha Sauce
Instructions
Baking of Potatoes
  1. Preheat the oven to 200 Deg C (Fan Assisteor 220 Deg C (Without Fan)
  2. Prick the potatoes with a knife or a fork.
  3. Arrange a baking sheet with parchment paper.
  4. Bake for 45 minutes , turning in between or until done.
  5. Let them cool.
Paneer & Marinade
  1. Add the Paneer and all the marinade ingredients into a large bowl.
  2. Evenly coat the paneer cubes with the marinade.
  3. Marinade this at least 30 minutes before or a night before and keep it in the fridge.
Pickled Carrots
  1. In another bowl add all the ingredients mentioned under the heading pickled carrots.
  2. This too needs to be marinated least 30 minutes before or a overnight in the fridge.
Baking of Potato Skins
  1. Once the potatoes are cooled, Slice each in half.
  2. Scoop out the flesh leaving a thick shell. Be careful as they are brittle and the shell might break.
  3. Flesh can be used for any other day.
  4. Brush the potato skins inside out with olive oil.
  5. Sprinkle with salt and pepper and arrange them again on a baking sheet.
  6. Bake them again for 10 minutes at 200 Deg C until crisp.
  7. Turn in between so that they are evenly baked.
  8. Remove from oven and let them cool.
Avocado Mix
  1. In a bowl add in the mashed avocado, lime juice and garlic.
  2. This is best done after you have the potatoes skins, as avocado turns black.
  3. If you need to wait for longer than 15 minutes, it is best to refrigerate the avocado mix.
Assembling
  1. Spread the avocado mix into each potato skin.
  2. Top it up with the paneer and pickled carrots mixture.
  3. Mix 1/2-1 tsp Sriracha sauce in Greek yogurt/Mayo
  4. Drizzle this on the baked skins.
  5. Garnish chopped Cilantro/Coriander.


Few More Recipes Using Potato:

Click on the image or text below to get the recipe:










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