Spicy Baked Potato

Spicy Baked Potato

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.
Print
SPONSORED:
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
5 servings

Ingredients
1 tsp. canola oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 tsp. sea salt
4 1/2 cups peeled shredded baking potato
2 tbsp. chopped fresh parsley
2 tbsp. canola oil
1/4 tsp. ground turmeric
1/4 tsp. freshly ground black pepper
Dash of ground red pepper
Cooking spray
5 tbsp. light sour cream

Methods/steps
Preheat oven to 400 degrees. Heat 1 tsp. 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.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.