Twice Baked Potatoes with Curry and Edamame
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium baked potatoes, cut in half lengthwise1/2 cup nonfat sour cream2 teaspoons olive oil1 medium onion, minced1 clove garlic, minced1 teaspoon curry powder1/4 teaspoon ground ginger1 cup edamame1/2 tsp. salt
Preheat oven to 400 degrees.
Scoop potato out of sliced potatoes, leaving a shell. Bake shells until firm on a cookie sheet, 15 minutes, until firm.
Mix scooped potato with sour cream and mash until smooth.
Heat oil in skillet, add onion and garlic, saute until soft. Add curry powder, ginger, and salt, cook ome minute. Stir in edamame. Add all ingredients to potato mixture and blend gently.
Stuff each potato shell with about 1/2 cup of mixture, return to oven and bake for 15 minutes until browned on top, about 15 minutes. Serve immediately. One serving is two stuffed potato halves.
Number of Servings: 4
Recipe submitted by SparkPeople user UPSTAIRSMONA.
Scoop potato out of sliced potatoes, leaving a shell. Bake shells until firm on a cookie sheet, 15 minutes, until firm.
Mix scooped potato with sour cream and mash until smooth.
Heat oil in skillet, add onion and garlic, saute until soft. Add curry powder, ginger, and salt, cook ome minute. Stir in edamame. Add all ingredients to potato mixture and blend gently.
Stuff each potato shell with about 1/2 cup of mixture, return to oven and bake for 15 minutes until browned on top, about 15 minutes. Serve immediately. One serving is two stuffed potato halves.
Number of Servings: 4
Recipe submitted by SparkPeople user UPSTAIRSMONA.
Nutritional Info Amount Per Serving
- Calories: 261.3
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 664.7 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 6.4 g
- Protein: 9.7 g
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