Cook1 hr 30 mins
Potatoes are all-time favourites and this is one terrific potato treat for those who love spicy baked potatoes! I got the recipe from the 'Thursday' magazine.
- 3 large baking potatoes
- 1 1⁄2 teaspoons cooking oil
- 1 onion, cut into small pieces
- 1 piece ginger, grated (small)
- 3⁄4 teaspoon red chili powder
- 1 1⁄2 teaspoons cumin powder
- 1 1⁄2 teaspoons coriander powder
- 1⁄2 teaspoon turmeric powder
- 2 tablespoons low-fat yogurt (fresh)
- 2 teaspoons coriander leaves (fresh)
- Pre-heat the oven to 375 degrees F.
- Wash and wipe the potatoes and prick them all over with a fork.
- Now bake the whole potatoes for about an hour or till they become soft.
- After 5 minutes, cut them lengthwise into halves.
- Use a spoon to take out the fleshy part of the potato taking care that the outer cover does not tear off.
- In a wok, heat oil and fry the onion for a minute.
- Now add the mashed potatoes with salt, turmeric, chilli, corriander and cumin powders and grated ginger.
- Mix everything well on low flame, mashing occasionally.
- Now fill the outer cover with the potato mixture and place it on serving plates.
- For serving, top the potato with a spoonful of yogurt and garnish with finely chopped corriander leaves.
- Serve these spicy potatoes hot!
These are delicious! I didn't have coriander powder, and added some cayenne and they were still great. Next time I'll add even more ginger since I love the stuff. Everyone - please don't omit the yogurt topping! It really adds a nice contrast to the spices.
These were fantastic. I just added a bit of skim milk but otherwise followed. DH and I loved these tasty treats for brunch... next time I may put them back in the oven for fifteen minutes or so because by the time I got them back in their jackets they were not as hot as we would have liked. I agree with the other reviewer about the yogurt topping - wouldn't be the same without it. Thank you for this keeper.
Although I loved the flavor in these, I feel there are problems in the recipe. I don't see the point of stuffing the jackets & not rebaking them so I did. I also found the mashed potato mixture to be too dry to really mash, so I added a little non fat milk & then some butter.Totally blew the concept of low fat =( After that the potatoes took on a fluffier texture. I filled the jackets & baked to crisp the skins & lightly meld everything together. I garnished with paprika & cilantro. I will make this again because I loved the flavor, but will probably just serve them as mashed & not bother with the skins or pipe them into nests. The bright yellow color is attractive & would add to the visual appeal on a plate. I served with Crisp Lemon Liver #10759 Thanks for sharing your recipe.