Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.

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  • Bake potatoes directly on the center rack until tender, 45 to 60 minutes.

  • 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 Facts

146 calories; 0.2 g total fat; 0.1 g saturated fat; 603 mg sodium. 765 mg potassium; 32.5 g carbohydrates; 2.6 g fiber; 2 g sugar; 4.7 g protein; 42 IU vitamin a iu; 11 mg vitamin c; 28 mcg folate; 58 mg calcium; 2 mg iron; 44 mg magnesium;