Plantain Baked In Its Skin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4medium yellowish black plantains
- 1½tablespoons lime juice, more to taste
- ½teaspoon pure mild chili powder, more to taste
- 2½tablespoons butter
- Kosher salt
Nutritional analysis per serving (4 servings)
395 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 4 grams protein; 663 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Trim ends from plantains. Cut a lengthwise slit in each plantain. Place plantains slit-side up on roasting pan, and bake in oven until creamy and tender, about 30 to 40 minutes. Remove plantains from oven, and let them cool slightly. Leave oven on.
- Step 2
Peel plantains, and cut them into ½-inch-thick diagonal slices. Place in ovenproof serving dish. Sprinkle with lime juice and chili powder, and dab with butter. Season with salt. Toss gently. Return to oven, and heat through, about 10 minutes. Serve.
Private Notes
Comments
This was good and easy but several thoughts: 1) make sure the plantains are the same size. I had one smaller than the other and it got overdone 2) the pepper amount was too much for me - I should have reduced it by my usual 50% 3) I forgot to buy limes so I used lemon and it worked well I had this with cast iron steak and it was a nice change from my usual baked potato.
This is so good! I LOVE plantains, specifically maduros, and I’m always looking for ways to make them without the need for frying. Such an easy recipe with such wonderful results. Only thing I would change is reducing or skipping the butter at the end - I felt like it didn’t add anything.
Simple and wonderful. Used smoked paprika instead of chili powder. Skipped the butter. Creamy and rich enough.
Good and easy. The only hard part was waiting for the plantains to ripen to the correct stage. For the future, I will line the baking tray, to make clean-up easier. Used Ancho chili powder. Delicious.
This is so good! I LOVE plantains, specifically maduros, and I’m always looking for ways to make them without the need for frying. Such an easy recipe with such wonderful results. Only thing I would change is reducing or skipping the butter at the end - I felt like it didn’t add anything.
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