Baked Potato
Recipe: #21772
November 17, 2015
Categories: Side Dishes, Potatoes, Australian, Easter, Fathers Day, Oven Bake, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
"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 is 6 servings
Ingredients
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 by Step Method
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.
Step 7
Fill the potato with curried sour cream. Enjoy!
Tips
No special items needed.
1 Reviews
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