Crispy Curry Potato Skins with Mango Chutney Sour Cream

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

Ingredients:

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

Directions:

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.

   

This post is linked to:
The Party Bunch, Savvy Southern Style, Super Saturday, Tatertots and Jello, Link Party Palooza, Monday Funday, Our Sunday Best,