Moroccan Baked Potato Skins
Here's a tasty snack with a spicy touch, although it's not really authentically Moroccan—I like to sprinkle some grated Cheddar over the potato skins during the final few minutes of cooking.
- 1 lb. 6 oz.large floury potatoes
- 1/2 cup olive oil
- 1 tablespoon good-quality
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 2 garlic doves, crushed
- 1/4 cup grated Cheddar cheese
- Salt and freshly ground black pepper
Preheat the oven to 425 degrees F. Cut the skin off the potatoes so it is about 3/4-inch thick, wash it thoroughly, and dry well. Place in a large baking dish.
Mix together all the remaining ingredients except the cheese, pour them over the skins, and toss well together. Place in the oven and bake for about 35 minutes, until golden and crisp. Sprinkle the Cheddar cheese on top and return to the oven until melted and bubbling.
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A Passion For Potatoes
by Paul Gayler
The Lyons Press 2002
$24.95 hardcover; 176 pages
Reprinted by permission.
- Cookbook Profile Archive
This page created December 2002