These Indian-style baked potatoes are pure flavour bombs.
Ingredients
Serves 2
- 1 large baking potato, washed clean
- Few glugs of light olive oil
- Sea salt, best to have the box, tub or pot to hand for this recipe
- 50g Irish butter
- 65g smoked pancetta pieces or smoked streaky bacon chopped
- 1 red onion, peeled, halved, sliced thinly
- 3 cloves garlic, chopped fine
- 20g ginger root, freshly & finely grated, skin and all
- 2 to 3 tsp best curry powder
- 40g frozen peas
- Small handful coriander and parsley leaves, sliced thinly
- 3 tblsp best Greek yoghurt
- Small handful mint leaves, thinly sliced
- ¼ cucumber, deseeded, diced small
- 3 tblsp mango chutney
- Sprinkles (optional): 2 tsp nigella seeds, 1 tblsp pomegranate seeds, 2 tblsp boondi or sev, 1 green chilli diced
Method
1. Set your oven to 220°C, gas mark 7
2. Prick the potato all over with a fork, then rub generously with olive oil and sea salt. Place onto a baking tray and pop into the oven. Bake for 50 to 60 minutes, until thoroughly cooked and skin crisp.
3. Remove from the oven and leave to cool for five minutes until you're able to hold it, then slice in half and scoop out the fluffy potato being careful not to split the skin. Put the potato skins aside, pop the baked potato into a small bowl, add and mash with the butter. Set aside.
4. Grab a fry or sauté pan, add the pancetta, a good splash of oil, gently fry for a couple of minutes then add the sliced onion. When soft, add the garlic, ginger and curry powder to the pan. Cook for a min, then add the frozen peas, splash of water, stir and remove from the heat.
5. Mix the coriander and parsley through the buttery potato, add a pinch of sea salt, then add all the fried ingredients from the pan, mix well then fill the potato skins.
Assembly:
Mix the yoghurt with the mint leaves and diced cucumber. Set aside. Place a potato half on a warmed plate, spoon on a generous dollop of the yoghurt, mango chutney and then the sprinkles. Eat straightaway. Enjoy!
