Low Cal Spicy Baked Potatoes
photo by Susie D
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 3 large baking potatoes
- 7.39 ml cooking oil
- 1 onion, cut into small pieces
- 1 piece ginger, grated (small)
- 3.69 ml red chili powder
- 7.39 ml cumin powder
- 7.39 ml coriander powder
- 2.46 ml turmeric powder
- salt
- 29.58 ml low-fat yogurt (fresh)
- 9.85 ml coriander leaves (fresh)
directions
- 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!
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>