I’m about to head out to Cannes for the film festival, and then to Mallorca with the Canadian for a month before I start my job in Paziols again, so I’ve been trying to save money. Food-wise, this means living out of my pantry: in the fridge, I have a bunch of potatoes, a lot of plain yogurt, some milk and some eggs. It was time to get creative.
I invented two different baked potato recipes last week, and both were amazing. I hadn’t had a baked potato in a very long time, so I was surprised at how easy they are and how different they taste from boiled or steamed potatoes.
Here are the two recipes… more stories to come shortly!
P.S. Sorry I’ve been so M.I.A. lately… I’m really working hard at starting up my other two blogs. Come by and check them out if you’re interested! Links further down the page…
Baked Potato with Spinach and Yogurt
1 potato
1/2 cup frozen spinach, heated and drained
3 cloves of garlic
1 tsp. olive oil
1 4 oz. container of plain yogurt
1 tsp. chives
salt and pepper
Preheat the oven to 350 degrees. Place the yogurt in a cheesecloth over a bowl to strain. Pierce the potato on all sides with a fork. Place the garlic cloves in a ball of tinfoil with some salt and olive oil. Place both the garlic and the potato in the oven on the middle rack. After half an hour, rotate the potato.
When the potato is fully cooked, after about an hour, remove it and the garlic from the oven. Remove the potato flesh from the skin, keeping the skins whole and about a centimeter of potato in the shells. In a bowl, mash the potato with half of the strained yogurt, the spinach, the roasted garlic, and the salt and pepper. Transfer the mashed potato back to the potato shells. Mix the rest of the yogurt with the chives and top the potatoes with the yogurt.
Curry Baked Potato
1 potato
1 tbsp. prepared red curry paste
1 4 oz. container yogurt
1/2 cup frozen spinach, thawed and strained
Preheat the oven to 350 degrees. Place the yogurt in a cheesecloth over a bowl to strain. After one hour, removie the potato from the oven. Remove the potato flesh from the shells. In a frying pan, combine the curry paste, the spinach and the potato. Heat through. Remove from the heat and stir in the strained yogurt. Return mixture to shells.