Indian-style baked potatoes
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 1
This Indian-style baked potato makes an exciting twist for lunch, with a spicy cheese filling and topping. Serve with a simple green salad.
Each serving provides 466 kcal, 14.5g protein, 60g carbohydrate (of which 3.5g sugars), 17.5g fat (of which 8.5g saturates), 6g fibre and 3.8g salt.
By Romy Gill
Ingredients
- 1 x 315g/11oz floury potato, washed and dried
- 2 tsp olive oil
- ½ tsp sea salt flakes, plus extra for rubbing
- 1 tsp crushed black pepper, plus extra for rubbing
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- ½ tsp ground turmeric
- 1 tsp garlic powder
- 55g/2oz feta, crumbled (or grated Parmesan, 40g/1½oz for the filling and 20g/¾oz for the topping)
- 5g/⅛oz fresh flatleaf parsley, chopped
Method
Preheat the oven to 220C/200C Fan/Gas 7.
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.
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.
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.
Serve with a fresh salad on the side.
