Indian-ish Baked Potatoes

Prep: 15 mins

Cook: 135 mins

Difficulty: Easy

Servings: 4 Servings

In this recipe, she subs out the big potato for smaller, thin-skinned ones (for a prettier presentation), and the bacon bits and chives and packaged cheese for spicier, brighter toppings: chiles, chaat masala, onions, and ginger. This dish takes almost no time to put together once the potatoes are baked, but looks very impressive as an appetizer or a small side.

Ingredients

1 pound small new potatoes or baby red potatoes (about 12)
Kosher salt
1/4 cup sour cream
4 teaspoons minced fresh ginger
1/2 small red onion, finely diced
2 small Indian green chiles or serrano chiles, finely chopped
2 teaspoons chaat masala
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Instructions

Preheat the oven to 425°F. Place the potatoes on a baking sheet and bake for 45 minutes, or until they can easily be pierced with a fork. Let the potatoes cool until they can be handled.
Without cutting all the way through to the bottom, slice each potato into four sections. Use your hands to push down and pull apart the four sections, like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by 1 tablespoon of the sour cream. Evenly divide the ginger, onion, green chiles, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.