Indian Stuffed Potatoes

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10 servings (serving size: 4 potato halves and 3 tablespoons sauce)


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1 cup grated fresh coconut or 1/2 cup flaked sweetened coconut
1/8 teaspoon baking soda
2 cups chopped fresh cilantro
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon minced serrano chile
1 teaspoon grated peeled gingerroot
20 small red potatoes (about 2 1/2 pounds)
2 tablespoons vegetable oil
5 whole cloves
1 (3-inch) cinnamon stick
1 1/2 cups finely chopped onion
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/4 teaspoon chili powder
2 cups water
1/4 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro


Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside.

Using a melon baller, scoop a hole out of the center of each potato. Stuff the center of each potato with coconut mixture, reserving any remaining coconut mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; sauté 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; sauté 3 minutes or until tender. Stir in the cardamom and next 2 ingredients. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture. Combine water and yogurt; stir well. Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Cut potatoes in half horizontally, and serve with sauce. Garnish with cilantro.

Created date

June 2004

Nutritional Information

Calories 147
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 2.1 g
Monofat 0.9 g
Polyfat 1.4 g
Protein 3.3 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 267 mg
Calcium 52 mg