Twice-baked potatoes with curried spinach, corn and Gouda cheese

 A fully loaded baked Russet potato with the goodness of creamy Dutch Gouda cheese, Parmesan, corn and crunchy breadcrumbs. And leftover saag paneer(Indian cottage cheese and curried spinach) from previous night’s take-out dinner from our unassuming yet very nice neighborhood Indian restaurant. Yup, I gave the good ol baked potato a spin of my own and the result was pretty darn endearing!

Servings 4

2 large Russet potatoes

Canola or vegetable oil

 1 cup saag paneer

1/2 cup corn

 Little milk

Olive oil

1 cup grated Gouda cheese + Parmesan

1/2 tsp paprika

1/2 cup fresh breadcrumbs

Salt and black pepper, to taste

  1. Preheat oven to 400 F
  2. Rub canola or vegetable oil over potatoes. Pop inside the oven and bake for atleast an hour. 
  3. When cooled, cut the potatoes in half lengthwise. With a spoon, carefully scoop out the flesh, leaving some around the skin of potatoes(do not scoop out all the flesh).
  4. Mix the potato flesh with the saag paneer(crush the paneer pieces with a fork), corn, salt and pepper to taste accordingly. Add a little milk and a dollop of butter to smoothen out the mixture. 
  5. Arrange this mixture inside the potato skins. 
  6. Add the cheeses, paprika and breadcrumbs as a topping. Drizzle some olive oil.
  7. Bake again at reduced oven temperature of 350F for 10-15 mins until cheese is melted and light golden brown. 

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