Twice Baked Potatoes Recipe

Step 1: To begin making the Twice Baked Potatoes first preheat the oven to 180 degrees C

Step 2: Rub the cleaned potatoes with some oil and salt

Step 3: Take a square of aluminium foil and wrap each potato tightly inside it

Step 4: When the oven is hot enough, place the covered potatoes on a baking sheet and bake them for 30 minutes until tender

Step 5: When done, remove them from the oven and allow them to cool slightly

Step 6: Open the potatoes up and halve them

Step 7: Scoop the flesh out leaving just enough inside so the potato forms a firm shell outside

Step 8: Collect the baked potato in a bowl and set aside till later use

Step 9: Meanwhile, in a skillet heat 1/2 tablespoon butter over medium heat

Step 10: Add the onions, green chilli, salt and pepper and cook down till the onions are nicely browned

Step 11: This might take 7-8 minutes

Step 12: Next, add the garlic, ginger and cook until fragrant

Step 13: Stir in the peas and toss to coat well

Step 14: Transfer the mixture into a medium bowl

Step 15: In the same skillet melt remaining butter, add cumin powder, turmeric powder, kashmiri chilli powder, flour, asafetida and stir for few seconds

Step 16: Slowly add the broth and simmer until the sauce thickens

Step 17: Add the prepared onion, green peas mixture which you had set aside

Step 18: Add the scooped baked potato to this too along with sour cream, dry mango powder, chopped coriander leaves stir to combine

Step 19: Check for salt and pepper or season if needed

Step 20: Divide the mixture equally to the halved potato shells

Step 21: Top them with grated cheese and bake for about 12 to 15 minutes or until the top of the cheese is golden brown

Step 22: Serve the Twice Baked Potatoes as a warm appetiser along with Roasted Vegetable Lasagna With Ricotta for a weeknight dinner