Tuesday, 25 February 2014

Crispy Curry Potato Skins with Mango Chutney Sour Cream

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There is nothing we love more in winter for family togetherness than cuddling up with blankets and pillows and enjoying a delish hot appy and a good movie. With my kids being older and everyone having busy schedules, time together is very precious. And this appetizer is definitely a favourite, except this time I put a bit of a different twist on it with the help of some Patak's sauces by adding some curry to the skins and mixing up a crazy-good mango chutney sour cream dip. The blend of the spicy curry potato skins with the sweetness of the mango chutney is an absolutely amazing flavour combination, and it was a great way to mix in a little India for an Indian-themed movie night.
Although this appetizer takes a bit of time to make, the results are worth every minute it took to make it. One thing that I try to do is to prepare the potatoes ahead of time by placing them in the oven on a Saturday morning to bake while I go about eating breakfast and a few other chores. And before I know it, the potatoes are baked and ready to be made into a weekend treat.
Crispy Curry Potato Skins with Mango Chutney Sour Cream


Baking Potatoes, allow 2 potatoes per person

Olive oil

Patak's Vindaloo Curry Sauce

Shredded cheddar cheese

Green onions, sliced

2 cups sour cream

1/2 cup Mango Chutney


1. Bake potatoes in 400 oven until fork tender and skins are papery. {approx. 45-60 min} Mix together sour cream and mango chutney and refrigerate until serving time.

2. Remove to a cookie sheet and let cool for a few minutes.
3. Slice warm potatoes lengthwise and let cool more.
4. Using a spoon, scoop out potato flesh and then slice skins into wedges as shown.  Leave a little potato on each skin so the skin will hold the toppings.
5.In bowl, mix together 3/4 cup olive oil with 1-2 tablespoons of Patak's Vindaloo Curry Sauce to make a nice spiced oil. Brush skins with curry olive oil.
 6. Return skins to 400 oven and bake until skins are golden and crisp....20-25 minutes.
7. Remove skins from oven and sprinkle generously with cheese and green onions. Return to oven and bake until cheese melts...approx. 5-7 minutes. 
8. Remove from oven. Plate immediately and serve with mango chutney sour cream.
The mango chutney sour cream is sooo good! It would also be a great addition to fish tacos, sandwiches and paninis, as well as a great dipping sauce for shrimp.
The crispy curry skins are a sure way to jazz up a boring potato too!
My kids loved this new twist on an old favourite!
And what movie did we enjoy for our Indian-themed movie night? Slumdog Millionaire. The kids were pretty young when this movie came out, so they hadn't seen it. We chose this movie because it's about a Mumbai teenager and the fact that it's such a good story!

So yeah. Crispy Curry Potato Skins with Mango Chutney Sour Cream and Slumdog Millionaire.
They make a pretty awesome-sauce combination for a family movie night.

If you are looking for more Indian-inspired appetizer ideas, don't forget to check out other tasty recipes on  Patak's site, where you will find lots of tasty recipes such as: Vindaloo Chicken Wings, Easy Indian Style Cheese Platter, and Easy Vegetable Dip

Thank you so much for visiting me!

Disclosure: I am part of the Patak's Ambassador Program with Mom Central Canada and receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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This post is linked to:
The Party Bunch, Savvy Southern StyleSuper SaturdayTatertots and Jello, Link Party PaloozaMonday Funday, Our Sunday Best,

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