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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

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
Prep Time: 15 minutes
Cook Time: 1 hour
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

  • Preheat the oven to 200 Deg C (Fan Assisteor 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, lime juice and 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
  • Drizzle this on the baked skins.
  • Garnish chopped Cilantro/Coriander.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu