Stuffed Potato Skins with Spicy Mint Chutney

1Preheat the oven to 400°F (200°C).

2Wash the potatoes (3 large) and prick them with a fork. Bake them in the preheated oven for about 40-45 minutes or until they are cooked through.

3Heat sesame oil (1 tablespoon) in a pan over medium heat. Add the finely chopped onion (1) and sauté until translucent.

4Cut the baked potatoes (3 large) in half lengthwise. Scoop out the flesh, leaving a thin layer of potato inside the skins.

5In a bowl, mash the scooped potato flesh and mix it with sautéed onions, chilly powder (1 teaspoon), peas (½ cup), and salt.

6Stuff the potato skins with the potato mixture.

7Break an egg into each stuffed potato skin. Drizzle a little milk (¼ cup) over the eggs (4).

8Bake in the oven for 15-20 minutes or until the egg is cooked to your liking.

9In a blender, blend mint leaves with a pinch of salt to make a fine chutney.

10Once the stuffed potato skins are cooked, garnish with coriander leaves and drizzle the spicy mint chutney over the top.

11Serve hot as a delicious snack or appetizer.