Baked Potato

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6
Servings

10m
Prep Time

75m
Cook Time

1h 25m
Ready In

Recipe: #21772

November 17, 2015

recipe by:
Tis

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recipe by:
Tis

"This is a family favorite when we want something quick and easy. We sometimes add coleslaw and garlic butter to the potatoes, and top with grated cheese and sour cream.... whatever creation you like. But this version is a little different to most."

Original recipe yields 6 servings

Metric US

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Ingredients

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2 1/4 to 2 1/2 pounds potatoes (6 medium blue potatoes, pricked all over with a fork)
1/2 tablespoon olive oil
1/4 tablespoon salt
1 teaspoon curry spice (blend)

3/4 cup low-fat sour cream
50 grams sun-dried tomato (chopped)
1/4 cup chopped spring onions

Nutritional

Serving Size: 1 (213.6 g)
Calories 183.3
Total Fat - 5.4 g
Saturated Fat - 2.7 g
Cholesterol - 10.1 mg
Sodium - 339.3 mg
Total Carbohydrate - 29.6 g
Dietary Fiber - 4.4 g
Sugars - 2.4 g
Protein - 5.1 g
Calcium - 61.5 mg
Iron - 1.1 mg
Vitamin C - 17.7 mg
Thiamin - 0.1 mg

Step 1

Pre heat oven to 220C.

Step 2

Rub olive oil all over the potatoes and sprinkle with salt.

Step 3

Place potatoes directly onto hot oven rack, no tray required, and bake for 1 hour or until the potato skins are nice and crispy.

Step 4

Meanwhile lightly toast curry spice until fragrant. Fold through light sour cream, sundried tomato and spring onions. Set aside.

Step 5

To test if potatoes are cooked, pierce the centre with a skewer. If it comes out cleanly, the potatoes are done.

Step 6

To pop open the top of the potato, slice a shallow cross in the centre, hold the potato in a clean tea towel and squeeze the base firmly with your fingertips till the top opens.