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Masala Curry Twice Baked U.S. Potatoes

Savor the exquisite blend of spices in our Masala Curry Twice Baked U.S. Potatoes, where each bite promises a delightful harmony of crispy potato skins, flavorful masala onions, and gooey melted mozzarella
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Print Recipe
Total Time40 Mins
Prep Time10 Mins
Cook Time30 Mins
ServingsServes 5
Potato Type: Russet
Prep Method: Baked

Dish

Main DishSnack

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 5

Description

Savor the exquisite blend of spices in our Masala Curry Twice Baked U.S. Potatoes, where each bite promises a delightful harmony of crispy potato skins, flavorful masala onions, and gooey melted mozzarella

Ingredients

  • 5 nos U.S. Russet Potatoes (medium-sized)
  • 1 tablespoon Mustard seeds
  • 15 pcs Curry leaves
  • 1 tablespoon Vegetable oil
  • 1 cup Onion (diced)
  • 1 tablespoon Masala spice powder
  • 1/2 cup Low-fat mozzarella cheese

Preparation

  1. Wrap U.S. Russet potatoes with aluminum foil and air-fry or bake for 20 minutes at 180°C.
  2. In a pan, heat vegetable oil, add mustard seeds, and curry leaves. Sauté until the mustard seeds start to pop.
  3. Add diced onions to the pan and cook until they become soft and golden brown.
  4. Sprinkle Masala spice powder over the onions and mix well, ensuring the spices coat the onions evenly. Remove from heat and set aside.
  5. Once the U.S. Potatoes are done, slice off the top quarter of each potato lengthwise. Use a spoon to carefully scoop out the flesh, leaving a ¼-inch border of potato on the skin. Transfer the scooped-out flesh to a medium bowl.
  6. Combine the prepared masala onion mixture with the scooped-out potato flesh and mix well.
  7. Spoon the flavorful mixture back into the potato skins, sprinkle with mozzarella cheese, and bake/air-fry for an additional 8 minutes at 180°C until the cheese is melted and turns golden brown.
  8. It’s ready to be served!

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Nutrition Facts Per Serving

Calories

277

Fat

6.5g

Carbohydrates

45g

Fiber

5g

Protein

7g

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