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Nutrition Facts
Serving Size 1 (201g) Recipe makes 3 servings The following items or measurements are not included below: 1 piece ginger
Calories 179
Calories from Fat 26		(14%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 23mg		0%
Potassium 697mg		19%
Total Carbohydrate 35.7g		11%
	Dietary Fiber 3.6g	14%
	Sugars 3.7g
Protein 4.0g		8%
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Low Cal Spicy Baked Potatoes

Recipe #35460 | 1¾ hours | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Jul 29, 2002

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.

SERVES 3 (change servings and units)

Ingredients

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
salt
2 tablespoons low-fat yogurt (fresh)
2 teaspoons coriander leaves (fresh)

Directions

1
Pre-heat the oven to 375 degrees F.
2
Wash and wipe the potatoes and prick them all over with a fork.
3
Now bake the whole potatoes for about an hour or till they become soft.
4
After 5 minutes, cut them lengthwise into halves.
5
Use a spoon to take out the fleshy part of the potato taking care that the outer cover does not tear off.
6
In a wok, heat oil and fry the onion for a minute.
7
Now add the mashed potatoes with salt, turmeric, chilli, corriander and cumin powders and grated ginger.
8
Mix everything well on low flame, mashing occasionally.
9
Now fill the outer cover with the potato mixture and place it on serving plates.
10
For serving, top the potato with a spoonful of yogurt and garnish with finely chopped corriander leaves.
11
Serve these spicy potatoes hot!

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Featured Reviews for This Recipe

From: Jackiean

On Dec 3, 2007

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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From: radhika

On Oct 15, 2002

lovely dish,charishma!

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From: yogi

On Aug 7, 2002

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.

2 people found this review helpful

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From: Susie D

On Apr 19, 2005

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.

1 person found this review helpful

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