4 large Russet potatoes (4)
3- 4 Tbsp canola oil (45- 60 mL)
1 onion, finely chopped (1)
1 red pepper, finely chopped (1)
1 clove garlic, minced (1)
1 Tbsp fresh ginger, minced (15 mL)
1/3 cup coconut milk (75 mL)
1 Tbsp red curry paste (15 mL)
1 lime, juice and zest (1)
2 Tbsp chopped cilantro (30 mL)
- Preheat oven to 425°F (210°C). Pierce each potato with a fork. Rub potato skins with some of the canola oil. Bake on a foil-lined baking sheet for about 1 hour or until potatoes are fully cooked.
- Meanwhile, pour remaining oil into a large saucepan. Sauté onions, red pepper, garlic and ginger for about 3-5 minutes. Stir in coconut milk, curry paste, lime juice and cilantro, Simmer 1 – 2 minutes. Set aside.
- When potatoes are cool enough to handle, cut each potato in half lengthwise and remove potato from the skins, leaving ½ inch thickness around edges of each potato half. Add potatoes to vegetable mixture and toss to combine ingredients.
- Evenly divide vegetable mixture into each of the 8 potato halves. Brush potato edges with a little bit of canola oil.
- Bake at 325°F (170°C) for about 20 minutes, until heated through.
- To serve, garnish with lime zest and cilantro.
Twice-Baked Thai Potatoes
A fresh take on an old classic, twice-baked Thai potatoes are great as an appetizer or make the perfect side dish to liven up any meal. Enjoy the fresh flavours of lime, cilantro, coconut milk and zip of red curry in each decadent mouthful.
- Serving Size
- 1 piece
- Total Fat
- 7.7 g
- Saturated Fat
- 2.3 g
- 0 mg
- 73 mg
- 36 g
- 4 g
- 3.1 g
- 4.5 g
- 912 mg