Spicy Baked Potato
Redefine the true meaning of a baked potato. This recipe puts cumin and tumeric to the test with a quiet blend of Indian inspiration. It's an ethnic twist that goes great with any meal.
Ingredients
- 1 teaspoon(s) canola oil
- 1/2 teaspoon(s) mustard seeds
- 1/2 teaspoon(s) cumin seeds
- 1 teaspoon(s) sea salt
- 4 1/2 cup(s) peeled shredded baking potato
- 2 tablespoon(s) chopped fresh parsley
- 2 tablespoon(s) canola oil
- 1/4 teaspoon(s) ground turmeric
- 1/4 teaspoon(s) freshly ground black pepper
- 1 dash(es) of ground red pepper
- 1 Cooking spray
- 5 tablespoon(s) light sour cream
Instructions
- Preheat oven to 400 degrees.
- Heat 1 tbs oil in a small skillet over medium heat.
- Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly.
- Remove from heat.
- Place spice mixture and salt in a mortar; crush seeds with pestle.
- Set aside.
- Gently squeeze potato to remove excess moisture.
- Combine potato, spice mixture, parsley, 2 tbsp oil, turmeric, and peppers in a large bowl.
- Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray.
- Flatten to 1/2-inch thickness.
- Bake at 400 degrees for 15 minutes or until golden.
- Turn over; bake an additional 5 minutes and serve with sour cream.
Nutrition
Calories: 951.87kcalCarbohydrates: 128.91gProtein: 19.51gFat: 44.08gSaturated Fat: 7.99gCholesterol: 21mgSodium: 79.87mgFiber: 11.35gSugar: 5.09g
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