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.
Servings: 8 Baked Potato Skins
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/Mayo1/4 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
