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
       harissa paste
• 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.

Visit All About Potatoes featuring dozens of potato recipes

 

from:
A Passion For Potatoes
by Paul Gayler
The Lyons Press 2002
$24.95 hardcover; 176 pages
ISBN: 1-58574-463-8
Reprinted by permission.

Buy the Book  

A Passion For Potatoes

• Recipes

  • The Ultimate Baked Potato with Fillings
  • Moroccan Baked Potato Skins
  • Iraqi Stuffed Potato Balls

 

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This page created December 2002

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