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Diaryland
Recipe: Spicy Baked Potatoes 2005-02-09 @ 5:23 p.m.
So dinner time rolls around once again, and I'm looking at what's left in the pantry. I'm highly amused to see the potatoes my mom gave me from before winter break have large spuds now, so I figure I better use them up. My vegetarian cookbook was kind enough to provide me with a great way to liven up an otherwise dull meal. Its spicy as in India-spice, not Mexico-spice. Very good overall. Oh, and the sunflower oil is very good, but evaporates quickly, so use it well!
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Spicy Baked Potatoes
*2 large baking potatoes
*1 teaspoon sunflower oil
*1 small onion, finely chopped
*1 inch piece of fresh ginger root, grated
* 1 teaspoon ground cumin
*1 teaspoon ground cilantro
*1/2 teaspoon ground turmeric
*garlic salt
*plain yogurt (get it Organic so its not pumped full of hormones)
*sprigs of cilantro for garnish (optional)
1) Preheat oven to 375 F. Prick the potatoes with a fork. Bake for 1 hour, or until soft. To save time, you may like to part cook the potatoes in the microwave.
2) Cut the potatoes in half, scoop out the flesh and set half-skins aside. Heat the oil in a non-stick frying pan and fry the onion for a few minutes to soften. Stir in the ginger, cumin, cilantro and turmeric.
3) Stir over low heat for about 2 minutes, then add the potato flesh, and garlic salt to your heart's desire.
4)Cook the potato mixture for another 2 minutes, stirring occasionaly. Spoon the mixture back into the potato shells and top each with a spoonful of plain yogurt and a sprig of cilantro. Serve hot and enjoy!
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