Recipe by Cooking Light March 1995


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


The Ganges, San Francisco, California

Nutrition Facts

147 calories; calories from fat 29%; fat 4.8g; saturated fat 2.1g; mono fat 0.9g; poly fat 1.4g; protein 3.3g; carbohydrates 24g; fiber 3g; iron 1.9mg; sodium 267mg; calcium 52mg.