Stuffed Baked Potato Baskets

A simple idea when implemented can turn into something amazing.

Hard work and continuous persistence can make you achieve great things. 

Perfection is at the end of a steep and rough path. But oh my my! What a destination it is to be at!

This post is again a result of an inspiration. The world of media and internet is overwhelming. You can see and share whatever you feel like. I am a part of certain groups on fb where some really inspirational stuff is shared. The world of food, is an amazing world to be in. Cooking, exploring, trying out new ingredients, trying out new cuisines, using the same ingredient differently, different styles of cooking and what not -- this is what I dream about and this is what I do.

Well, I saw these potato baskets on such a group. They were empty when I saw them.
I filled them up with more love and more food.

The one below looks like a hat. It is funny, beautiful and delicious.

I made 4 different types of stuffed potato baskets. They were amazing. My friends ate them wholeheartedly. They are a keeper. These baskets are very good for a quick bite, an evening snack or a fancy party snack. They could also be a very attractive snack for kids at their parties.

This post has taken a lot from me. I had to make these baskets three times to get them perfelectly out of the muffin pan. I cracked the trick eventually. Certain pictures might confuse you and are in contradiction with the steps described below. In the steps, I describe that the stuffing has to be put in after taking out the baskets from the muffin pan and then I bake them for some more time. Though, certain pictures show the stuffing in the baskets while they were still in the muffin pan. Follow the steps and do not get confused. I tried these baskets all the possible ways and the steps describe the best possible way to make them and take them out cleanly and perfectly. If you put the stuffing in the baskets while they are still baking in the muffin pans, it will be very hard to take them out of the pan.

I wanted to take a lot of pictures (as you can see). I want to improve my photography skills. Now, I am starting to settle down a bit so I also intend to buy a lot of props and a new camera, a lamp and a reflector. I hope all goes well. A lot of thought has gone into this post -- you can see the three philosophical sayings at the beginning of the post.

These baskets are lovely. Stuff them up with any ingredient of your choice. Eggs went amazingly well with these baskets. The baked potato and the baked egg combination is killing. Trust me! Mushrooms and cheese also went really well. You can stuff them up with just cheese also. I think aubergine mash will also go very well with these baskets. I have not tried this combination yet. I ate a few of them without any stuffing and the taste of baked-crunchy potato was yummy. They can also be eaten with just mayonnaise. Slurp!

So go ahead. Follow this recipe and let me know how it turned out.

Stuffed Baked Potato Baskets
Makes 6
Recipe Adapted from: Potato Baskets

Ingredients for potato baskets:
1. 3 medium size potatoes - peeled and grated
2. 3 tbsp corn flour
3. 2 tbsp oil/olive oil
4. freshly ground black pepper to taste
5. salt to taste

Ingredients for mushroom/capsicum stuffing:
1. few button mushrooms/1 capsicum - chop in chunks
2. cheese (I used a soft cheese similar to feta)
3. freshly ground black pepper
4. salt to taste

Mix the ingredients and the stuffing is ready.

Ingredients for tomato stuffing:
1. 3-4 fresh basil leaves
2. 1 tomato - chop in chunks
3. a large pinch of dry oregano
4. freshly ground black pepper
5. salt to taste

Mix the ingredients and the stuffing is ready.

Ingredients for egg stuffing:
1. egg (1 per basket) - Break the egg separately without destroying the yolk.
2. freshly ground black pepper
3. salt to taste

Steps:
1. Mix potato, salt, black pepper, cornflour and oil properly.
2. Grease a muffin pan.
3. Place the potato mixture in the muffin pan alongside the walls.
4. Bake the baskets in a preheated oven for 10-12 minutes at 200 degree celsius. Keep at the top shelf.
5. Take out the potato baskets from the muffin pan and place them on the baking tray (covered with aluminuim foil ). You have to be really careful here. Use a butter knife/rear end of a fork/knife to take out the baskets from the muffin pan. Remember to take them out before the top edges of the basket start to crisp out. As when the edges crisp out, they stick to the pan and it becomes difficult to take them out.
6. Fill out the potato baskets with different stuffing. For the egg stuffing, just place the yolk in the basket with some of the egg white. Sprinkle salt and black pepper. I also baked one of the baskets with just some egg white.

7. Bake the baskets for another 15 minutes or till you see the stuffing has become golden brown. The egg would have been baked by now.
8. Serve hot with sauce, ketchup or just some cheese shavings on top.

Empty Baskets.

 If you see closely, the baked yolk has a thin glossy film on the top. 

The baskets were amazing. Go try them yourself and let me know how they turned out.

Disclaimer: Certain pictures might confuse you and are in contradiction with the steps described. In the steps, I describe that the stuffing has to be put in after taking out the baskets from the muffin pan and then I bake them for some more time. Though, certain pictures show the stuffing in the baskets while they were still in the muffin pan. Follow the steps and do not get confused. I tried these baskets all the possible ways and the steps describe the best possible way to make them and take them out cleanly and perfectly. If you put the stuffing in the baskets while they are still baking in the muffin pans, it will be very hard to take them out of the pan.

Pohe (Flattened Rice)

I am at a new place. I think its either my steps or just coincidence but something or the other keeps happening to the gas stove since the day I have come. We have multiple other options like induction plate and my otg. The induction plate though detects utensils as per its own liking and there is really nothing much you can do about it. I thought I would not act brave and cook something simple for breakfast. What could be more simpler and lighter than Pohe? :)

I want to start posting more frequently for the quick recipes section. I want to post like one recipe per day so that my readers and friends have more options if they want to make something quickly for them. Let me try and settle up the systems here at the new place and I would be more frequent, a lot more frequent.

Pohe is a breakfast or one such food item that is eaten through out India and people have their own versions of it. Do get down at train stations in Rajasthan or Gujarat to enjoy it. I do that when I travel and I enjoy the Rajasthani verison most. They have a steamed verison of Pohe and not the sauteed one and they garnish it with sev, onion and Chaat masala. The Maharashtrian and Gujarati version has some sugar also.

I have been making Pohe since my childhood. It has been the same recipe through out with minor changes as per the geographical region where I am at that moment. In up north, I make the simple mom version of Pohe and in down south or in Maharashtra, I add a few flavors and tantrums such as curry leaves and pea nuts. Both are beautiful additions I must say. I have to soon make rice flakes the Rajasthani way though.

People think it is hard to make pohe as sometimes they get too sticky. There are very simple tricks to make them and the simplicity keeps the deliciousness intact. Also it depends on the type or variety of Pohe. The sticky version of Pohe is also liked by some people. This time, I also used the not so perfect Pohe, so they got a little sticky but I enjoyed them. Try to buy a good variety and the one which has small rice flakes. The bigger rice flakes absorb more water and hence turn more sticky. So buy a good variety, cook with a few tips I give you and you should be good to go.

Nonetheless they are always delicious, light, healthy, easy and super quick.

Pohe (Flattened Rice)
Preparation Time: 8-10 minutes
Makes for 1

Ingredients:
1. 1 tbsp olive oil
2. 1 tsp mustard seeds
3. 4-5 curry leaves
4. peanuts - as per taste
5. 1 red onion - finely chopped
6. 1 green chilly - chopped
7. a bowl full of Pohe/rice flakes (basically take a handful or heap up one of the bowls you use for pudding)
8. 1 large pinch red chilly powder (adjust as per taste or put one more green chilly)
9. 1/4 tsp turmeric powder
10. salt as per taste
11. juice from quarter lemon ( I love lemon a lot more and hence I sometimes use half a lemon for just one portion of pohe)
12. coriander leaves to garnish


Steps:
1. Heat up a pan or wok
2. Add 1 tbsp olive oil (makes it even healthier)
3. Add mustard seeds and curry leaves.
4. Add peanuts and roast them (if you already have roasted peanuts you don't need to do this).
    This will take about 4-5 minutes (basically until the peanuts brown up a little).
5. Add onion & green chilly when peanuts are ready and saute them till onions turn translucent.
6.  Now while the onions are being sauteed, wash the rice flakes.
This is a very important step. Do not soak them in water. Just put in the water and take out or run through water for a few seconds. The longer you expose them to water, the more water they will absorb and the stickier they would get. That is why the larger rice flakes gets sticky as they have larger capacity to soak water.
7. Now add the rice flakes to the onion.
8. Sprinkle salt, red chilly powder, turmeric powder and  lime juice.
9. Mix well but with a light hand. If you apply too much strength, rice flakes will be mashed.
   So husbands and boyfriends or my fellow male readers please be nice & gentle. :)
10. Saute the rice flakes for a minute till they get warm. No need to keep frying them else they will turn crunchy.
11. Garnish with coriander leaves and serve warm.

It is the fastest , lightest breakfast you could imagine and absolutely tasty too. Enjoy with hot tea or coffee. You can also sprinkle sev over Pohe and add some crunch to it. Some people also eat pohe with tomato ketchup. I used to do that too but not anymore. ;) You may try.

Well have fun cooking and eating Pohe. Now the weekend is here, it would also make a nice weekend breakfast if you are preparing for a heavy lunch.