Ginger Infused Potato | Legend of Korra Inspired Recipes
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While in Zaofu, Sue treats Korra to a wonderful feast that included seared elephant koi, a hibiscus root salad, and ginger infused pea tendril.
Unfortunately in the real world, pretty much all of those ingredients either don’t exist or are extremely difficult to come by – like seriously, when was the last time you saw pea tendrils at your local grocery? Instead, I attempted to create a dish that was true to the appearance of the dish on the show, so I went with a ginger infused twice baked potato with snap peas.
I really think the chef in Zaofu was on to something when he whipped together this dish. In my case, ginger infused potatoes were equally as delicious, and I’ve already recreated these twice baked potatoes on a few different occasions. All you’ll need are potatoes, snow or snap peas, ginger, garlic, butter, and green onions.
Cut the potatoes in half and roast in the oven for about 40 to 50 minutes or until the center of the potatoes has softened and can be easily removed with a spoon or melon baller.
Mash together the insides of the potatoes with the butter, garlic, ginger, and salt and pepper.
Then scoop the filling back into eat potato and bake for another 15-20 minutes. If you were an earth bender, these potatoes would likely be cooked in a clay oven – and if you were lucky enough to have a fire bender friend to help you out, these potatoes would be done in no time at all!
Top the potatoes with snap peas, sour cream, and green onions. I served mine alongside other Zaofu favorites like seared elephant koi and orchid blossom salad.
Ginger Infused Potato | Legend of Korra Inspired Recipes
Equipment
Ingredients
- 4 russet potatoes
- 4 tablespoons garlic minced
- 4 tablespoons ginger minced
- 8-10 snap peas for topping
- salt & pepper to taste
- sour cream for topping
Instructions
- Preheat the oven to 400 F. Wash the potatoes and cut each in half lengthwise. Arrange the potatoes cut side up on a baking sheet and cook for 45-50 minutes or until the centers of the potatoes are tender.
- Carefully scoop out the center of each potato, leaving about a quarter inch of potato on the sides to keep them sturdy.
- Mash the potato centers with the butter, ginger, garlic, salt, and pepper. Spoon the filling back into the potato skins, then bake again at 400 F for 15-20 minutes.
- While the potatoes are cooking, bring a pot of water to a boil and add the snap peas. When the water resumes a rolling boil, transfer the blanched peas to an ice bath to cease cooking.
- Remove the potatoes from the oven and top with snap peas. Add sour cream if desired, and garnish with green onions. Serve to your favorite Avatar and enjoy!
