Curried Tater Skins - Rachael Ray In Season

Curried Tater Skins

Curried Tater Skins
  • 12Servings


  • 6 small red potatoes, pierced with fork
  • 1/2 onion, sliced
  • 2 tablespoons butter, melted
  • 1/4 cup plain yogurt
  • 1/2 teaspoon curry powder
  • 12 thin slices jalapeno


In bowl, microwave potatoes and 1/2 cup water on high until tender, 6 minutes. Halve, then hollow. (Reserve flesh for another use.) On baking sheet, brush potato skins and onion with butter; season. Roast, skin side up, at 450 degrees until golden, 15 minutes. In bowl, mix yogurt and curry. Top potatoes with yogurt, onion and jalapeno.