Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Spicy Stuffed Potatoes 2 large baking potatoes 1 tsp. sunflower oil 1 small onion, finely chopped garlic salt 1 inch piece fresh ginger root, grated 1 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. ground turmeric natural yogurt and fresh coriander Preheat the oven to 375 degrees. Prick the potatoes with a fork. Bake for 40 minutes, or until soft. Cut the potatoes in half and scoop out the flesh. Heat the oil in a non-stick pan and fry the onion for a few minutes to soften. Stir in the ginger, cumin, coriander and turmeric. Stir over a low heat for about 2 minutes, then add the potato flesh and garlic salt, to taste. Cook the potato mixture for a further 2 minutes, stirring occasionally. Spoon the mixture back into the potato shells and top each with a spoonful of natural yogurt and a sprig or two of fresh coriander. Serve hot. Serves 4. Quote Link to comment Share on other sites More sharing options...
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