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“This recipe is from the "Weekend" magazine's "Foodcourt" column of this week that's dedicated to the versatile potato. I haven't yet tried it but it looks so tempting in the picture, I'll have to try it sooooooooon;)”
READY IN:
1hr 37mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub, wash and dry 4 potatoes.
  2. Pierce the potatoes all over with a fork.
  3. Bake in a moderately hot oven for 1 hour or until tender.
  4. A good tip to keep in mind is this:- If you want to bake the potatoes quickly, place them in salt water for 15 minutes before baking.
  5. Pat them dry with a paper napkin and then bake.
  6. Then, carefully chop off the top of each potato.
  7. Scoop out 3/4th of each potato, leaving the skin as it is.
  8. Heat a pan on medium flame.
  9. Add butter.
  10. Allow it to melt.
  11. Add onions, walnuts and sugar.
  12. Stir.
  13. Cook over low flame until the onions are soft.
  14. Add the scooped out potato pulp to the walnut mixture.
  15. Saute for 2 minutes.
  16. Divide the mixture into 4 equal parts.
  17. Spoon the topping onto each baked potato.
  18. Garnish with parsley.
  19. Serve hot.

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