Ingredients
- 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
How to Make
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Step 1: Pre heat oven to 220C.
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Step 2: Rub olive oil all over the potatoes and sprinkle with salt.
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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.
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Step 4: Meanwhile lightly toast curry spice until fragrant. Fold through light sour cream, sundried tomato and spring onions. Set aside.
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Step 5: To test if potatoes are cooked, pierce the centre with a skewer. If it comes out cleanly, the potatoes are done.
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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.
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Step 7: Fill the potato with curried sour cream. Enjoy!
We hope you enjoy this recipe!
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