Potato Curry

Baked Potatoes with Curry Yoghurt Cream & Almonds

4560 Min

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


  1. 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. 2

    Mix the cream cheese with the yoghurt, the Kotányi Curry mixture, chili and salt.

  3. 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. 4

    Before serving, sprinkle the stuffed baked potato with chopped coriander and almonds.

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