Grand Canyon Potatoes

  • 2 large baking potatoes
  • 1 tsp sunflower oil
  • 1 small onion, finely chopped
  • Garlic salt
  • 1 inch piece fresh ginger root, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • To serve with natural yogurt and fresh coriander image placeholder

Preheat the oven to 375° F. Prick the potatoes with a fork. Bake for 40 minutes, or until soft.

Cut the potatoes in half and scoop out the flesh. Heat the oil in a non-stick pan and fry the onion for a few minutes to soften. Stir in the ginger, cumin, coriander and turmeric.

Stir over a low heat for about 2 minutes, then add the potato flesh and garlic salt, to taste.

Cook the potato mixture for a further 2 minutes, stirring occasionally. Spoon the mixture back into the potato shells and top each with a spoonful of natural yogurt and a sprig or two of fresh coriander. Serve hot.

Servings: 4
Submitted by: Recipe Group Member
Date: Jan, 13, 2000