Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

Potatoes are all-time favourites and this is one terrific potato treat for those who love spicy baked potatoes! I got the recipe from the 'Thursday' magazine.

Ingredients Nutrition


  1. Pre-heat the oven to 375 degrees F.
  2. Wash and wipe the potatoes and prick them all over with a fork.
  3. Now bake the whole potatoes for about an hour or till they become soft.
  4. After 5 minutes, cut them lengthwise into halves.
  5. Use a spoon to take out the fleshy part of the potato taking care that the outer cover does not tear off.
  6. In a wok, heat oil and fry the onion for a minute.
  7. Now add the mashed potatoes with salt, turmeric, chilli, corriander and cumin powders and grated ginger.
  8. Mix everything well on low flame, mashing occasionally.
  9. Now fill the outer cover with the potato mixture and place it on serving plates.
  10. For serving, top the potato with a spoonful of yogurt and garnish with finely chopped corriander leaves.
  11. Serve these spicy potatoes hot!


Most Helpful

These are delicious! I didn't have coriander powder, and added some cayenne and they were still great. Next time I'll add even more ginger since I love the stuff. Everyone - please don't omit the yogurt topping! It really adds a nice contrast to the spices.

yogi August 07, 2002

These were fantastic. I just added a bit of skim milk but otherwise followed. DH and I loved these tasty treats for brunch... next time I may put them back in the oven for fifteen minutes or so because by the time I got them back in their jackets they were not as hot as we would have liked. I agree with the other reviewer about the yogurt topping - wouldn't be the same without it. Thank you for this keeper.

Chef RZ Fan December 03, 2007

Although I loved the flavor in these, I feel there are problems in the recipe. I don't see the point of stuffing the jackets & not rebaking them so I did. I also found the mashed potato mixture to be too dry to really mash, so I added a little non fat milk & then some butter.Totally blew the concept of low fat =( After that the potatoes took on a fluffier texture. I filled the jackets & baked to crisp the skins & lightly meld everything together. I garnished with paprika & cilantro. I will make this again because I loved the flavor, but will probably just serve them as mashed & not bother with the skins or pipe them into nests. The bright yellow color is attractive & would add to the visual appeal on a plate. I served with Crisp Lemon Liver #10759 Thanks for sharing your recipe.

Susie D April 19, 2005

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