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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999


Ingredient Checklist


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

  • 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

145.8 calories; protein 4.7g 9% DV; carbohydrates 32.5g 11% DV; exchange other carbs 2; dietary fiber 2.6g 10% DV; sugars 2.3g; fat 0.2g; saturated fat 0.1g; cholesterol 0.3mg; vitamin a iu 41.8IU 1% DV; vitamin c 10.6mg 18% DV; folate 28.4mcg 7% DV; calcium 58.4mg 6% DV; iron 1.6mg 9% DV; magnesium 44.1mg 16% DV; potassium 765.1mg 21% DV; sodium 602.5mg 24% DV; thiamin 0.2mg 15% DV.