Twice-Baked Thai Potatoes

Creamy, crispy, and finished with a slightly fiery Thai-inspired twist

This recipe was born out of my deep obsession with Thai flavours because, honestly, anything with lime, coconut milk, and good quality curry paste is guaranteed to be delightful (trust me on this!). Think jacket potatoes but stuffed and waaaay more fun and flavourful.

I originally made this as a solo meal, but it’s easy to scale up — just scale and adjust the ingredients per additional person!

Ingredients:

• 1 large Russet potato, halved

• 30ml neutral cooking oil

• 10ml toasted sesame oil

• 1/4 red onion, finely chopped

• 1 small red sweet pepper, finely chopped

• 2 teaspoons fresh ginger, minced

• 3 garlic cloves, minced

• 30g red curry paste

• 100ml coconut milk

• 15ml lime juice

• 20ml fish sauce

• 1/2 tablespoon palm or granulated sugar

• 2 teaspoons lime zest (from about half a lime)

• 2 teaspoons cayenne powder

• Salt and pepper, to taste

Directions:

1. Preheat your oven to 190°C. Pierce the potato with a fork, then rub the skin with a bit of cooking oil. Bake for 40 minutes to 1 hour, until the potato is tender.

2. While the potato bakes, combine the coconut milk, red curry paste, sugar, ginger, and fish sauce in a blender and pulse until smooth.

3. Heat some cooking oil in a pan over medium heat. Sauté the onions and garlic for about 3 minutes, then add the red pepper and cook for another 3 minutes. Stir in the red curry mixture and let it simmer for about 4 minutes, until slightly reduced. Remove from heat and set aside.

4. Once the potato is done, lower the oven temperature to 170°C. Let the potato cool slightly, then scoop out the flesh, leaving a thin border inside the skins to help them hold their shape.

5. Mash the scooped-out potato and mix it with the red curry coconut sauce and aromatics (sautéed veggie mix) until just combined.

6. Spoon the mixture back into the potato skins, smoothing the tops. Bake for 15 minutes, then broil for 2 minutes until golden.

7. Sprinkle with lime zest and top with some toasted sesame oil.

You’ve never had potatoes like this (I’m assuming?) and I’m sure you’ll love them! Try and let me know.