Curry-Spiced Baked Potatoes

http://www.eatingwell.com/recipes/curry_spiced_baked_potatoes.html

From EatingWell:  January/February 1999

Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad.

4 servings | Active Time: 10 minutes | Total Time: 1 hour

Ingredients

• 4 large russet potatoes
• 1/4 cup nonfat plain yogurt
• 1-2 teaspoons curry powder
• 1 teaspoon salt
• 2 1/2 tablespoons chopped scallions

Preparation

1. Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
2. Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
3. Mix yogurt, curry powder to taste and salt in a small bowl. Top each potato with a dollop of the mixture and sprinkle with chives. Serve immediately.

Nutrition

Per serving : 144 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 33 g Carbohydrates; 4 g Protein; 2 g Fiber; 599 mg Sodium; 728 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch