Indian Twice- Baked Potatoes with Cucumber Yogurt Sauce
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.
1/2 tsp each yellow mustard seeds and ground cumin
2 tbsp peeled and minced fresh ginger
4 cloves garlic, minced
1 serrano chile pepper, seeded and minced
3/4 cup buttermilk
1 cup BPA-free canned chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro, divided
Preheat oven to 375˚F. With a fork, prick potatoes all over. Bake directly on rack until tender, about 1 hour. Let cool just enough to handle. Halve each potato lengthwise and carefully scoop flesh into a bowl, being careful not to scrape skins. Set potato flesh and skins aside.
Meanwhile, in a small bowl, stir together yogurt, cucumber and 1/8 tsp salt. Set aside.
In a saucepan, melt butter on medium. Add mustard seeds and cook, stirring, until seeds begin to pop, about 1 minute. Add cumin and cook, stirring, for 30 seconds. Add ginger, garlic and chile pepper and cook, stirring, until softened, about 1 minute. Add potato flesh and buttermilk. With a potato masher, coarsely mash mixture together. Add chickpeas and remaining ½ tsp salt and coarsely mash. Fold in 2 tbsp cilantro. Spoon into potato skins, dividing evenly.
Preheat broiler to high. Line a rimmed baking sheet with foil and arrange potatoes, skin side down, on sheet. Broil until filling is golden, 3 to 5 minutes. Serve with yogurt mixture and sprinkle with remaining 2 tbsp cilantro.
Serving Size: 2 potato halves and 1/4 of yogurt mixture
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