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Spicy Twice Baked Potatoe Boats

Falak
5 from 1 vote
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 6 people

Ingredients
  

  • 8 Russet potatoes
  • 3-4 tablespoons oil
  • 3 teaspoon salt
  • 1 cup sour cream
  • 1/4 -1/2 cup milk (room temperature or slightly warm)
  • 1 teaspoon black pepper powder
  • 2 teaspoons red chili flakes/ paprika powder
  • 1/2 tablespoon chaat masala
  • 1 tablespoon Sriracha/ chili sauce (adjust based on level of spiciness)
  • 1/2 tablespoon Italian herbs/oregano/parsley
  • 1/2 cup shredded cheese

Instructions
 

  • Preheat the oven to 350° F.
  • Prepare a baking dish by lining with a foil.
  • Wash the potatoes very well to remove any dirt.
  • Pat them dry.
  • Poke the potatoes with a fork in multiple places so that they don’t explode while baking.
  • With the skin on, rub the outside of each potato with oil.
  • Sprinkle salt (around 1 teaspoon) on the surface of ALL the potatoes.
  • Place them on a baking tray and bake for 1 hour or until fork tender.
  • Allow potatoes to cool ( about 5-10 minutes) so you can handle them (or use a tea towel to hold them).
  • Once out of the oven, cut them in half LENGTHWISE — be careful they will be very hot!
  • With a spoon, scoop out the insides of the potatoes gently, leaving a thin layer of potato attached to the inside of the skin. Now you have the potato boats.
  • Place the scooped out potato in a bowl and mash it with a potato masher while still hot. (It doesn’t need to be completely smooth nor do you want big potato chunks).
  • To the mashed potatoes add all following- milk, sour cream, red chili flakes/paprika powder, black pepper powder, Sriracha, herbs and salt (remaining 2 teaspoons).
  • Mash filling until smooth and creamy. If it is dry, add milk to it ½ tablespoons at a time.
  • At this point, do a taste test and adjust the seasoning according to your preference.
  • Finally add in 1/4 cup of the shredded cheese and mix.
  • The filing is now ready!
  • Evenly scoop the mashed potato filling back in the potato boats.
  • Top the filled boats with the remaining 1/4 cup cheese (or more if you want).
  • Transfer the potato boats back to the baking sheet.
  • Bake at 350℉ for an additional 15 minutes OR broil for 2-3 minutes.

Notes

  • Russet potatoes are the best but feel free to use whatever you have on hand.
  • Try to choose potatoes of the same size so they bake evenly.
  • Be very careful when scooping the potatoes so that the skin remains intact.
  • Adding some cheese to the filling keeps the filling intact and cheesy.
  • Make sure the filling is neither too dry nor too runny.
  • Feel free to add some protein to your filing e.g. cooked chicken or cooked ground beef.