Baked Potatoes with Curry Yoghurt Cream & Almonds

Name: Baked Potatoes with Curry Yoghurt Cream & Almonds
Total time: 60 min
Yield: 4 Portions
Ingredients: 4pcs. Potatoes, large; 8tbsp. Cream cheese; 6tbsp. Natural yoghurt; 4tbsp. Almonds, chopped; 2tbsp. Coriander, freshly chopped; 3tbsp. Curry Madras; 1pinch Chili Hot; 1pinch Sea Salt, Coarse

45—60 Min

Curry Madras

All the flavors of a long-distance journey wrapped up into one delicious package: Our baked potatoes with curry yoghurt cream and almonds enchant with exotic flavors and a mild spice.

Ingredients 4 Portions

4 pcs.Potatoes, large
8 tbsp.Cream cheese
6 tbsp.Natural yoghurt
4 tbsp.Almonds, chopped
2 tbsp.Coriander, freshly chopped
3 tbsp.Curry Madras
1 pinchChili Hot
1 pinchSea Salt, Coarse

Preparation

1
Individually wrap the potatoes in aluminum foil and place directly on the embers or the grill. After around 40-45 minutes, prick them with a fork to see if they are soft.
2
Mix the cream cheese with the yoghurt, the Kotányi Curry mixture, chili and salt.
3
Remove the potatoes from the grill and cut them lengthwise with a knife. Widen the gap a bit to make it easier to fill with the curry cream.
4
Before serving, sprinkle the stuffed baked potato with chopped coriander and almonds.