Curry-Spiced Baked Potatoes

Curry-Spiced Baked Potatoes

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From: EatingWell Magazine, January/February 1999

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 large russet potatoes
  • ¼ cup nonfat plain yogurt
  • 1-2 teaspoons curry powder
  • 1 teaspoon salt
  • 2½ tablespoons chopped scallions


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  1. Preheat oven to 400F. 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 information

  • Per serving: 146 calories; 0 g fat(0 g sat); 3 g fiber; 32 g carbohydrates; 5 g protein; 28 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 42 IU vitamin A; 11 mg vitamin C; 58 mg calcium; 2 mg iron; 603 mg sodium; 765 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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