How to Prepare Tasty Baked potatoes with chilli flakes and mustard sauce

Baked potatoes with chilli flakes and mustard sauce. Oven baked crispy and browned potatoes tossed in chili-garlic sauce and soy sauce. An absolutely delicious and yum preparation. Full of flavor and super easy to make! Have you ever experienced a mid week stir-fry craving? Scalloped potatoes are a classic casserole and a favorite side dish for many families.

This recipe simmers the potatoes in a basic seasoned white sauce before the casserole is baked to perfection. Add the sliced potatoes to the sauce. Dijon mustard provides a slight tang that really kicks these family-favorite potatoes to the next level! You can have Baked potatoes with chilli flakes and mustard sauce using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baked potatoes with chilli flakes and mustard sauce

1. You need 3 of big sized potatoes.
2. You need 1/2 teaspoon of chilli flakes.
3. Prepare 1 tablespoon of mustard sauce.
4. It's 1 teaspoon of oil or butter.
5. You need 1 teaspoon of oregano.
6. It's 1/2 teaspoon of black pepper.
7. You need 1/2 of garlic powder.
8. It's to taste of Salt according.

I even took the extra sauce left in then bowl after I dished. This recipe for Crock-Pot Baked Potatoes is so easy I am not sure why it needs a recipe. But a recipe we have done. But if cheese & bacon, chili and cheese, sour cream and bacon, butter, salt & pepper, ranch dressing or whatever topping floats your boat…go for it!

Baked potatoes with chilli flakes and mustard sauce step by step

1. Peel and wash potatoes, then slice them..
2. Take a microwave safe bowl and place potato slices in it. Pour all other ingredients on potatoes and mix well..
3. Bake these potatoes on 120° for 3 mins. Then again mix well and bake for another 5 mins. Baked potato with chilli flakes and mustard sauce is ready..
4. Serve hot with tea or coffee..

Combining chili and baked potatoes will become your new favorite dinner recipe. Cooking the potatoes in the microwave will make prep time even shorter and the chili can be made ahead and frozen. Preparation Whisk sour cream, dill, onion and mustard in small bowl to blend. Pierce Once in Center With Fork; Wrap Potato in Paper Towel by Putting Potato in One Corner of Towel And Rolling in Toward The Opposite Corner. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl.