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–+ servings

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.
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Cuisine Continental
Servings 5 servings
Calories 951.87 kcal

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
Keyword Potato, Vegetables
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