This was our dinner last night and it was filling and delicious. I’m sharing the recipe for the potatoes because they were out of this world good and the soup was good but not amazing. The soup was basically fresh chopped carrots, onion, lots of ginger, turmeric, coriander, garlic, and hot ‘tea’ water blended in the blender. I would like to try it with a little less ginger next time. 😉
Back to the potatoes. We could eat these every day. All day. Now go make them. Did I mention, we each ate 2 potatoes? 🙂
If you want, just make mashed potatoes out of them.
These potatoes did leave me with a problem, I’m now out of curry seasoning. It was an amazing flavor combined with the creamy texture of the potatoes. I think if you were to add peas and cauliflower it would remind me of the Indian appetizer, samosas. mmmm.
Curry seems to be the only spice we use regularly lately or the only spice I seem to be replacing on a very regular basis. Me thinks I need to buy it in bulk this next time. Any good recommends?
Twice Baked Curried Potatoes
- 4 medium sized potatoes (2-3" in diameter), washed
- 4 tablespoons unsweetened almond milk
- 2 tablespoons butter/extra virgin olive oil
- 2 tablespoons nutritional yeast
- 1-2 teaspoons garlic powder
- 1/4 cup chopped cilantro
- 1-2 teaspoons curry seasoning
- salt and ground pepper to taste
- Preheat oven to 360F.
- Bake potatoes wrapped in tinfoil for 45-55 minutes, until tender. Remove from oven and allow to cool until you can handle them. I don't have much patience/I'm too excited - so I only wait a few minutes.
- Cut the potatoes in half and scoop the inside out, into a bowl, leaving just a little near the skin.
- Combine with remaining ingredients and mix well, until seasoning is evenly distributed and they resemble mashed potatoes.
- Add mixture back to potato skins, filling them in. Place in the oven on a cookie sheet or the tinfoil they were wrapped in and bake another 5-10 minutes. Enjoy!