Stuffed Potato Skins by Tarla Dalal

Tarla.Dalal's picture

Dec. 06, 2013

Potato skins make an excellent base for cheesy filling. It is very easy to make and great to serve for parties.


For the potatoes
Potatoes 3 Large
Salt To Taste
Oil 1 Cup (16 tbs) (For deep frying)
For cheesy topping
Butter 1 Tablespoon
Finely chopped spring onion whites 1/4 Cup (4 tbs)
Finely chopped green chili 1 Teaspoon
Plain flour 1 Tablespoon
Milk 3/4 Cup (12 tbs)
Finely chopped spring onion greens 1/4 Cup (4 tbs)
Mustard powder 1/4 Teaspoon
Cooking cheese 5 Tablespoon
For garnish
Red chili flakes To Taste



For Potatoes:

1. Boil the potatoes with skin, cut into halves, and scoop the centre of each halves making a light depression for the topping.

2. In a skillet, heat oil and deep-fry the potatoes until they turn brown.

3. Remove potato halves from oil, place on paper towel to drain and sprinkle a little salt over them. Set aside.

For Cheese Filling:

4. In a non-stick pan, heat butter and saute the spring onion whites over medium flame for 1-2 minutes.

5. Add green chili, saute for a few seconds and then add plain flour. Mix well and cook the flour for a few seconds.

6. Pour milk, stir constantly and cook for 1-2 minutes.

7. Add salt, spring onion greens, mustard powder and cheese. Stir and cook for 1 minute. Set aside.


8. Fill each deep-fried potato halves with the cheesy filling.


Serve immediately garnished with dry red chili flakes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 248Calories from Fat 99

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 164 mg6.83%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet