RSSCurry-Spiced Baked Potatoes
From EatingWell: January/February 1999 — Subscribe Now!
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
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | View Complete Nutrition Guidelines»
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
- Preheat oven to 400ºF. 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
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.
Nutrition Bonus: Potassium (21% daily value), Vitamin C (18% dv).
2 Carbohydrate Serving
Exchanges: 2 starch
Recipe Categories
- Type of Dish
- Side dish, potato/starch
- Main dish, vegetarian
- Style/Theme
- Vegetarian
- Everyday favorites
- Publication
- January/February 1999
- Health & Diet Considerations
- High potassium
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Main Ingredient
- Vegetarian, other
- Servings
- 4
- Total Time
- 1 hour or less
- Ease of Preparation
- Easy
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