Friday, July 7, 2017
Twice-Baked Curried Potatoes With Savoy Cabbage
JAN 2, 2013
I enjoy stuffed potatoes -- filled with cheese, bacon and butter -- as a rare indulgence.
For everyday eating, I come up with creative and less-caloric alternatives. This one combines the potato with onion, cabbage and curry. It's not cheesy, but it's still flavorful and satisfying.
I've also done a redesign. Instead of stuffing the filling back into the potato shell, I use ramekins. It is a cleaner look, allows me to control the portions and gives me another excuse to use my ramekins.
If your diet allows, increase the amount of butter for an even creamier consistency.
Make Ahead: These can be made a day in advance. Cover with aluminum foil and reheat in a 350-degree oven until hot, about 25 minutes; remove the foil after 15 minutes.
SERVINGS: 6 BASED ON 6-OUNCE SERVINGS
1 tablespoon olive oil
5 teaspoons unsalted butter, or more to taste
1 1/3 cups finely diced onion (about 6 ounces)
8 ounces/224g savoy cabbage, cut into approximately 3/4-inch dice
1 tablespoon sweet curry powder, or your favorite curry powder
2 1/2 pounds baking or russet potatoes, baked until tender, flesh scooped out, shells discarded or reserved for another use (1 1/2 pounds of cooked potatoes)
6 ounces/168g plain nonfat yogurt
1 cup homemade or no-salt-added chicken broth, or more as needed
1/2 teaspoon sugar
2 tablespoons finely chopped cilantro
Freshly ground black pepper
Grease six 6-ounce ramekins with nonstick cooking oil spray and place them on a rimmed baking sheet lined with aluminum foil. Preheat the oven to 350 degrees.
Heat the oil and 3 teaspoons of the butter in a large nonstick saute pan or skillet over medium-high heat. Add the onion and season with salt to taste. Reduce the heat to medium; cook for 6 to 7 minutes, until the onion is very soft. Add the cabbage and cook, stirring every minute or so, for 6 to 8 minutes, until the cabbage is soft. Add the curry powder; cook, stirring, for 2 minutes.
Use a potato masher or large spoon to mash the baked potato flesh in a large bowl. (Small lumps are fine; just make sure to break up any large ones.) Add the cabbage mixture and the yogurt. Stir to combine well. Add the broth, sugar and cilantro. Mix well; season with salt and pepper to taste, and thin with additional broth if needed.
Either spoon the mixture into a piping bag or a resealable plastic freezer bag with the corner cut off, and pipe the mixture decoratively into the ramekins; or spoon the mixture directly into the ramekins. Melt the remaining 2 teaspoons of butter in a small dish in the microwave or the preheated oven. Brush the top of the potato mixture in each ramekin with the butter.
Bake for about 20 minutes or until the potato mixture is lightly browned around the edges. Allow to sit for 5 minutes before serving. Serve hot.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Calories per serving: 190
% Daily Values
Total Fat: 6g 9%
Saturated Fat: 3g 15%
Cholesterol: 15mg 5%
Sodium: 110mg 5%
Total Carbohydrates: 31g 10%
Dietary Fiber: 4g 16%