Curry-Spiced Baked Potatoes
From EatingWell: January/February 1999
Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad.
- 4 large russet potatoes
- 1/4 cup nonfat plain yogurt
- 1-2 teaspoons curry powder
- 1 teaspoon salt
- 2 1/2 tablespoons chopped scallions
- 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.
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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- January/February 1999