It’s been a while since I’ve shared my life and recipes on the Internet, and since September 2015 (I cannot believe it has been that long) a lot has changed. Most notably, I am officially an Oakland, California resident! I started a new job in San Francisco eight days before the Presidential election, and I think it’s safe to say that I left Washington, DC at exactly the right time. And while I desperately miss my friends who were more like family, it’s hard to complain about life in the Bay Area. It’s a thriving metropolis of beautiful scenery, down-to-earth people, and a plethora of vegetarian dining options. I’ve only been here three months now, but it very much feels like home.
But let’s talk about food, shall we? If you know me at all, you know that I love carbs, and potatoes are – arguably – my favorite carbohydrate. All you have to do is share a basket of french fries with me, and you won’t have any doubts. But despite the fact that carbs are an essential part of well-balanced diet (they are one of three macronutrients), they get a bad rap. Potatoes are an intact carb, meaning that they contain fiber, which is good for your intestines and gut bacteria, not to mention it’s satiating (see note below!). So while white potatoes suffer from a bad reputation, they’re really a delicious, whole food carbohydrate. And if that doesn’t convince you, even Whole30 allows white potatoes y’all … they’ve got to be legit.
So long story short, I found myself repeatedly trekking to the Oakland Whole Foods for the hot bar Madras Potatoes (along with garlic noodles because that is the beauty of the hot bar). But these potatoes – perfectly spicy, but also deliciously creamy and super filling – I just could not get enough. So I came to the conclusion that I should probably learn to make some version of them myself – you know to save money and time (because Whole Foods is a very dangerous place), and I’m here today to share my I rendition of my beloved hot bar potatoes in twice-baked potato form.
If you’ve never had a twice-baked potato, I’m so happy to introduce you. It is basically a gloriously stuffed baked potato that is baked twice. You cook the russet, carefully (very carefully) strip out the insides, and mix the potato innards with all kinds of delicious stuff, only to re-stuff the potato and pop it back in the oven until the top is delectably crisp. The version I grew-up eating had bacon, green onions, and loads and loads of cheese; these twice-baked potatoes are FODMAPs-friendly and vegan. So basically, this recipe is everything; I’ve made it for the last four weeks in a row. Check it out, and let me know what you think!
- 4 Russet Potatoes
- 2 Tbls Extra Virgin Olive Oil (EVOO)
- 1 - 2 Tbls Mustard Seeds
- 4 Roma Tomatoes
- 6 oz. can Tomato Paste
- 1 cup Lite Coconut Milk
- 1½ - 2 Tbls Curry Powder
- ¼ tsp Cumin
- ¼ tsp Turmeric
- Black pepper to taste
- Salt to taste
- Preheat oven to 400 degrees.
- Scrub potatoes. Note: I like to soak a sponge in white vinegar to scrub the potatoes, but water also work. I would also suggest organic potatoes if you can.
- Rub potatoes with ~ 1 tsp of EVOO, poke with a fork, place on a baking sheet, and pop into the oven for 1 hour.
- While the potatoes are cooking, heat the rest of the EVOO and fry mustard seeds until fragrant (1 - 2 minutes). Add diced roma tomatoes, tomato paste, lite coconut milk, and spices. Let simmer on a low heat until potatoes are done.
- Cut potatoes in half with a sharp knife (this helps keep the skin in tact), and carefully (very carefully) scoop out the potato insides into a large mixing bowl.
- Add curry-tomato mixture to the potato-insides and mix together. Pack back into the potato skins and cook for another 15 - 20 minutes until the outside is crisp.
- Enjoy immediately (or pack for lunch)!
(Note: I’m not a Registered Dietitian, but my sister is! I’m paraphrasing her expertise here, but you should know, I’m not actually a Dietitian or health care professional).