Crispy Curry Potato Skins with Mango Chutney Sour Cream

There is nothing we love more in winter for family togetherness than cuddling up with blankets and pillows and enjoying a delish hot appy and a good movie. With my kids being older and everyone having busy schedules, time together is very precious. And this appetizer is definitely a favourite, except this time I put a bit of a different twist on it with the help of some Patak’s sauces by adding some curry to the skins and mixing up a crazy-good mango chutney sour cream dip. The blend of the spicy curry potato skins with the sweetness of the mango chutney is an absolutely amazing flavour combination, and it was a great way to mix in a little India for an Indian-themed movie night.

 Baking Potatoes, allow 2 potatoes per person

 Olive oil

 Patak’s Vindaloo Curry Sauce

 Shredded cheddar cheese

 Green onions, sliced

 2 cups sour cream

 1/2 cup Mango Chutney

 Directions:

1. Bake potatoes in 400 oven until fork tender and skins are papery. {approx. 45-60 min} Mix together sour cream and mango chutney and refrigerate until serving time.

2. Remove to a cookie sheet and let cool for a few minutes.

3. Slice warm potatoes lengthwise and let cool more.
4. Using a spoon, scoop out potato flesh and then slice skins into wedges as shown.  Leave a little potato on each skin so the skin will hold the toppings.

5.In bowl, mix together 3/4 cup olive oil with 1-2 tablespoons of Patak’s Vindaloo Curry Sauce to make a nice spiced oil. Brush skins with curry olive oil.

 6. Return skins to 400 oven and bake until skins are golden and crisp….20-25 minutes.
7. Remove skins from oven and sprinkle generously with cheese and green onions. Return to oven and bake until cheese melts…approx. 5-7 minutes. 
8. Remove from oven. Plate immediately and serve with mango chutney sour cream.

Disclosure: I am part of the Patak’s Ambassador Program with Mom Central Canada and receive special perks as part of my affiliation with this group. The opinions on this blog are my own.