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.

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.

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.

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

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.

I love baking or roasting vegetables in all form. It releases their natural flavour and sweetness. One of my go to recipe as a side or just when I wish to enjoy is this Air Fryer Roasted Vegetables (Oven Method Included), where I include vegetables which are available in season.

Another recipe that I like to make with potato skins is Loaded Dill Pickle Vegan Potato Skins. Delicious and scrumptious and loaded with flavour

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.

5 from 4 votes

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Course: Appetizer, Snacks

Keyword: Avocado, Carrot, Paneer, Potato, Vegetables, Yogurt / Curd

Prep Time: 15

Cook Time: 1

Servings: Baked Potato Skins

Author: Renu Agrawal-Dongre

Ingredients

4 Large Rooster Potatoes Washed and dried
1/2 teaspoon salt to taste
1/4 teaspoon or to taste freshly grounded Black Pepper

Filling

1 Mashed Avocado
1 teaspoon Lime Juice
1 cloves of garlic minced or grated

Paneer & Marinade

200 gms Paneer cubed One can use tofu too
1 tbsp wine 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 teaspoon or to taste Sriracha sauce
1/4 teaspoon or to taste freshly grounded Black Pepper
Salt

Pickled Carrots

1 tbsp Wine 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 teaspoon Sriracha Sauce

Instructions

Baking of Potatoes

Preheat the oven to 200 Deg C (Fan Assisteor 220 Deg C (Without Fan)
Prick the potatoes with a knife or a fork.
4 Large Rooster Potatoes
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.
1/4 teaspoon or to taste, 1 cloves of garlic, 200 gms Paneer cubed, 1 tbsp wine Vinegar or Vinegar of your choice, 1/2 tbsp Olive oil, 1 inch freshly grated or minced ginger, 1/2 teaspoon or to taste Sriracha sauce, 1/2 teaspoon salt
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.
1 tbsp Wine Vinegar or Vinegar of your choice, 1/2 tbsp Honey, 1 cloves of garlic, 1/2 Cup carrots cut into julienne, Red pepper flakes to taste
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.
Salt, 1/4 teaspoon or to taste
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, lime juice and garlic.
1 Mashed Avocado, 1 teaspoon Lime Juice, 1 cloves of garlic
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
1/4 Cup Greek Yogurt/Mayo, 1/2-1 teaspoon Sriracha Sauce
Drizzle this on the baked skins.
Garnish chopped Cilantro/Coriander.
1 tbsp chopped Cilantro/Coriander

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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