Crispy Baked Stuffed Potatoes with Zesty Tomato and Green Chilli Filling

1.Preheat your oven to 400°F (200°C).

2.Wash the potatoes thoroughly and prick them with a fork several times to allow steam to escape during baking.

3.Rub the potatoes with a little oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

4.While the potatoes are baking, prepare the filling. In a mixing bowl, combine the chopped tomatoes, onions, green chillies, curd, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well until all ingredients are evenly combined.

5.Once the potatoes are done baking, remove them from the oven and let them cool slightly until they are manageable to handle.

6.Cut each potato in half lengthwise and scoop out a portion of the flesh, creating a hollow space for the filling. Be careful not to scoop out too much; leave some flesh to maintain the structure of the potato.

7.Add the scooped potato flesh to the filling mixture and mix until well combined.

8.Spoon the zesty filling back into each potato half, packing it in gently but firmly.

9.Place the stuffed potatoes back on a baking tray and brush the tops lightly with oil.

10.Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and crispy.

11.Remove from the oven, garnish with fresh coriander leaves, and serve hot as a delightful snack.