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Baked stuffed potatoes with spicy yogurt sauce

This recipe gives a little extra zing to a standard side dish.

Ingredients

Stuffed potatoes 2 large baking potatoes 1 cup chopped onions 3/4 cups diced carrots 2 tablespoons extra virgin olive oil 1 medium chopped red or green bell pepper 1 teaspoon ground coriander seeds 1/2 teaspoon turmeric 1/2 teaspoon ground cardamom pinch of ground cloves 4 ounces of fat free cream cheese freshly ground black pepper to taste salt to taste*

Spicy yogurt sauce 1 cup chopped onions 1 or 2 jalapeno peppers, minced 2 tablespoons extra virgin olive oil 1 teaspoon ground cumin seeds 1 teaspoon ground coriander seeds 1 large tomato, chopped 2 teaspoons unbleached white flour 1 cup fat free plain yogurt salt to taste* * Option not included in nutrition facts.

Directions

Stuffed potatoes Scrub the potatoes and bake them in a 400 degree Fahrenheit oven for one hour, or until done. While the potatoes are baking, prepare the filling. Sauté the onions and carrots in the oil until they are tender, for about 10 minutes. Add the bell pepper and spices and continue to sauté for another minute or two, stirring. Add a little water to the pan to prevent sticking, cover it and cook for another 5 minutes, or until the bell pepper is just tender. Stir in the cream cheese and add salt and pepper to taste. Set aside. When the potatoes are baked and cool enough to handle, cut them in half lengthwise and scoop them out, leaving about ½ inch of potato around the skin. Mash the scooped out potato and then add it to the vegetable-cream cheese mixture. Lower the oven heat to 350 degrees Fahrenheit. Fill the potato skins with the mixture and place them in an oiled baking dish. Cover with foil and bake for 20 minutes. Serve topped with spicy yogurt sauce.

Spicy yogurt sauce Sauté the onions and jalapenos in the oil until tender, about 10 minutes. Add the cumin and coriander and sauté for a minute, stirring constantly. Stir in the tomato and flour and cook for 3 minutes. Stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle

Related Links

Nutrition: Basics

Recipes

First published: 10/01/2001
Last updated: 04/11/2007

Reviewed by: Allina Health System Press