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.

Curry-Spiced Baked Potatoes Recipe

Makes: 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 Our 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

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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; 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

Type of Dish: Side dish, potato/starch; Main dish, vegetarian

Ethnic/Regional: American; Indian

Ease of Preparation: Easy

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low cholesterol; Low saturated fat; Heart healthy; Healthy weight; High potassium

Total Time: 1 hour or less

Servings: 4

Main Ingredient: Vegetarian, other

Preparation/ Technique: Bake

Meal/Course: Dinner

Season: Spring; Summer; Fall; Winter

Style/Theme: Everyday favorites; Vegetarian

Publication: January/February 1999

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