HomeRecipesArchivesJan 2007


Spicy Baked Potatoes

Simple baked potatoes take on an exciting new character with the addition of a few herbs and spices.


2 large baking potatoes

1 teaspoon sunflower oil

1 small onion, finely chopped

1-inch piece fresh ginger root, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground tumeric

garlic salt

plain yogurt and sprigs of cilantro to serve


1. Preheat the oven to 375F.  Prick the potatoes with a fork.  Bake for 1 hour or until soft.

2. Cut the potatoes in half, scoop out the flesh and set aside.  Heat the oil in a nonstick frying pan and fry the onion for a few minutes to soften.  Stir in the ginger, cumin, coriander and tumeric.

3. Stir over low  heat for about 2 minutes, then add the potato flesh and garlic salt to taste.

4. Cook the potato mixture for another 2 minutes, stirring occasionally.  Spoon the mixture back into the potato shells and top with a spoonful of plain yogurt and a sprig or two of cilantro.  Serve hot.

Serves 2-4.