Indian-style baked potatoes
These Indian-style baked potatoes are seasoned with aromatic turmeric, paprika, and caraway seeds for a bold kick. Topped with tangy feta cheese and fresh parsley, they make a wonderfully satisfying lunch. Serve piping hot straight from the oven with a crisp green salad.
Ingredients
- Olive Oil10 ml
Instructions
5 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7.
- 2
Rub the potato all over with the oil and a big pinch of salt and pepper. Slit the potato down the centre and place on a baking tray. Put the baking tray on the middle shelf of the oven and cook for about 1 hour or until cooked through. Ovens vary so check after 45 minutes. Remove the potato from the oven and transfer to a wire rack to cool down. Lower the temperature of the oven to 200C/180 Fan/Gas 6.
- 3
Put the salt, pepper, paprika, cumin, chilli flakes, turmeric, garlic powder, 40g/1½oz feta and the parsley in a bowl and mix. When the potato has cooled down, scoop the flesh into the bowl with rest of the mixture and mash to combine.
- 4
Carefully add the mixture back into the potato skins and sprinkle the remaining feta on top. Place back on the baking tray and cook for another 15 minutes.
- 5
Serve with a fresh salad on the side.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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