Twice Baked Potatoes Topped with Fresh Salsa

Name: Twice Baked Potatoes Topped with Fresh Salsa
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 4 large creme gold potatoes washed and dried with kitchen paper (not peeled); Olive oil; 75 mls of milk; 1 tablespoon of unsalted butter melted; A pinch of ground nutmeg; A pinch of ground coriander; 5-6 sprigs of chives chopped; Salt and pepper for seasoning; 2 Tomatoes quartered (de-seeded and finely diced); A pinch of ground cumin; 1 handful of fresh coriander chopped; Half a red onion finely diced; 1 tablespoon of lime juice; 1 tablespoon of extra virgin olive oil; Salt and pepper for seasoning

August 15, 2018 by Nicolas 38 Comments

Jump to Recipe Print Recipe

A beautiful vegetarian and gluten free dish that shows off 2 wonderful elements of a potato. The golden brown outside, and then the creamy smooth middle. Topped with a beautiful fresh salsa. The perfect potato dish that will fill you right up.

I say this often but potatoes have got to be one of my favourite vegetables. And because of that, I get super excited whenever I get to experiment with them.

And speaking of experimentation, you can make this recipe in whatever way you like. I always like to remind my viewers that while this recipe is great, it isn’t the be all and end all. You could add different herbs and spices to the potato filling, you could mix 1 or 2 egg yolks through the filling to help enrichen in, you could incorporate some parmesan into the filling to give it that extra kick. Something I want to try is to put some cheese on top of the potato, and then use a blowtorch to melt and gratinate that cheese.

You can come up with so many different ideas so don’t limit yourself.

So what do you mean by twice baked?

So the process is simple. You bake the potatoes whole, cut them in half, scoop out some of the flesh to hollow them out a bit, put the flesh in a bowl and mash/mix it up with other ingredients, put that mixture back in the hollowed out potato and bake the potatoes again to finish them off.

I love this method so much because you get two different types of potato in one. The mash potato filling, and the golden baked outside. Those 2 elements of a potato just work so nicely together.

Things to look out for when making half-baked potatoes

If you try to mash an undercooked potato, you will end up with mash and little hard chunks throughout it. And trust me, this can not go unnoticed, so make sure those potatoes are cooked all the way through.

You can do this by sticking a small knife in the potato.

If you feel resistance as the knife goes through, the potato isn’t cooked. It should go through the middle nice and smoothly.

Also, make sure the filling isn’t too loose. I have made this mistake before by adding way too much milk, and then my potato filling was like slop! Definitely not appetising. Your filling should be solid enough to hold it’s shape.

What should I serve with these potatoes?

Remember, potatoes are quite a heavy, carb-filled vegetables. This is why I added the salsa because it doesn’t just work as a nice garnish, it also adds a freshness to the dish. So what should you serve with twice baked potatoes?

Of course, this is just a recommendation because it’s all personal preference. However, I would avoid serving these potatoes with something like rice, pasta or bread. Otherwise, your plate of food will be carb central and you’ll be bloated by the end.

I recommend a salad. A simple light, dressed salad that won’t fill you up too much and will still make the potatoes the star of the dish. So you can’t go wrong.

Now, let’s move on to the recipe! If you decide to make these twice baked potatoes, I ask that you leave a rating in the recipe box down below. Also, if you are a potato fan, then you may also like this Easy Potato Curry recipe.

A dark moody photo of someone drizzling extra virgin olive oil over twice baked potatoes served with fresh salsa.

5 from 1 vote