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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.

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  • 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 Facts

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.
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