Curry-Spiced Baked Potatoes

  • Active Time 10m
  • Total Time 1h

4 servings

Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad.


  • 4 large russet potatoes
  • 1/4 cup nonfat plain yogurt
  • 1 to 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 1/2 tablespoons chopped scallions


Preheat oven to 400 degrees F. Scrub potatoes well and pierce in several places with a fork.

Bake potatoes directly on the center rack until tender, 45 to 60 minutes.

Mix yogurt, curry powder to taste and salt in a small bowl. Top each potato with a dollop of the mixture and sprinkle with chives. Serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9671

nutrition information per serving

144 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 599mg sodium; 33g carbohydrates; 2g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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