Twice Baked Potato with Cauliflower Peas Stir Fry (Indian style)
 
Prep time
Cook time
Total time
 
A perfect snack, side or a light lunch. It's an Indian style baked potato that's cheesy and delicious.
Author:
Recipe type: Lunch, Sides
Cuisine: Indian
Serves: 4
Ingredients
  • 6 russet potatoes
Cauliflower and Peas stir fry
  • 1 tbsp oil
  • ⅓ tsp cumin seeds
  • ½ red onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tomato, finely chopped
  • 1 tsp chili powder
  • ⅓ tsp turmeric powder
  • 1 tsp flaky salt
  • ½ tsp garam masala
  • 1 cup of cauliflower, cut to very small pieces
  • ½ cup peas
  • 1 tbsp sweet chili sauce
For the wild rice:
  • ½ cup wild rice
  • 2 cups vegetable stock, or water
  • 2 garlic finely chopped
  • 1 tbsp butter
  • ½ tsp dried herbs, of your choice
  • ⅓ tsp salt
1 cup grated pepper jack cheese
For garnish:
  • mustard sprouts, any sprouts
  • chickpea snack(you can find it in Indian store)
Instructions
  1. Wash the potatoes and dry it. Pierce the potato few times with a fork and place it on a baking tray. Bake at 425 degree for 40 minutes. Take it out and let it cool for 20 minutes before handling it. Cut the potatoes in halves and carefully leaving a fourth of an inch on the sides, scoop the potato from the middle and set the potato skins in a baking pan or tray. Keep the scooped potato in a bowl.
Vegetable:
  1. In a pan, add oil, let it get hot and add cumin seeds and let it pop. Add the onion, saute it for 30 seconds before adding the ginger-garlic paste. Saute for a minute, add the tomatoes and cook for a minute. Add the red chili powder, turmeric, salt, cauliflower, peas and keep tossing it for 5 minutes until it is 80 percent cooked. Then add a little bit of the potatoes that you have scooped out( you could leave it out too). Add some garam masala and chili sauce and toss for another 2 minutes. Switch of the flame. Set aside.
Rice:
  1. In a pan, add the wild rice, garlic, butter, dried herbs, salt and vegetable stock or water. Let it come to a boil, then simmer, cover and cook for 15 minutes. Turn off the stove. Let cool and fluff it.
Assembly:
  1. Preheat oven to 425 degrees.
  2. In a mixing bowl, add the cauliflower mix, the rice, cheese and mix well.
  3. Scoop some rice in the potato bowls and press it well. Fill all the potatoes and top it with a tsp of cheese on all. Bake it for 10-15 minutes or until it is lightly golden brown and the cheese is melted.
  4. Take it out and top with sprouts and chickpea snack and add a dash or sriracha or hot sauce.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/11/14/twice-baked-potato/