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Stuffed Masala Potato Recipe
|Baking potatoes||2 Medium|
|Onion||1 Small, diced|
|Garlic||1 Clove (5 gm), minced|
|Finely minced fresh ginger||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Ground turmeric||1⁄4 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped fresh coriander/Parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 693 Calories from Fat 312
% Daily Value*
Total Fat 35 g54.2%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 11.3 mg
Sodium 571.3 mg23.8%
Total Carbohydrates 87 g28.9%
Dietary Fiber 9.1 g36.5%
Sugars 13.8 g
Protein 14 g27.9%
Vitamin A 48.1% Vitamin C 66.8%
Calcium 26.5% Iron 30.7%
*Based on a 2000 Calorie diet
Meanwhile, in a medium-sized skillet, saute onion, garlic and ginger in vegetable oil until onion is soft. Stir in turmeric, ground coriander, cumin, cayenne pepper and salt. Set aside.
Remove potatoes from oven and cut in half lengthwise while still hot. Holding potatoes in a clean towel, scoop out shells with a spoon, keeping the potato shells intact. Wrap shells in towel to keep warm.
Mash or whip scooped out potato with milk, using up to 1/2 cup of milk if potato is especially dry.
Add mashed potato and fresh coriander or parsley to skillet. Cook over low heat, stirring constantly, until heated through.
Spoon mixture into the 4 potato shells and serve while hot.