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Curry-Spiced Baked Potatoes

January/February 1999

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


Curry-Spiced Baked Potatoes

Makes: 4 servings

Active Time:

Total Time:

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; 0 g added sugars; 4 g protein; 2 g fiber; 599 mg sodium; 728 mg potassium.

Nutrition Bonus: Potassium (21% daily value), Vitamin C (18% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch


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Recipe Categories

Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Ethnic/Regional
American
Indian
Ease of Preparation
Easy
Total Time
1 hour or less
Publication
January/February 1999
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