Curry-Spiced Baked Potatoes
Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad.
Source: EatingWell Magazine, January/February 1999
146 calories; protein 4.7g; carbohydrates 32.5g; dietary fiber 2.6g; sugars 2.3g; fat 0.2g; saturated fat 0.1g; cholesterol 0.3mg; vitamin a iu 41.8IU; vitamin c 10.6mg; folate 28.4mcg; calcium 58.4mg; iron 1.6mg; magnesium 44.1mg; potassium 765.1mg; sodium 602.5mg; thiamin 0.2mg.