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Jacket potatoes with curry sauce

Ingredients

For 3 servings

  • 3 potatoes
  • 80 g white mushrooms
  • 1 carrot
  • ½ onion
  • ½ celery stalk
  • 3 tablespoons sour cream
  • Pinch of salt
  • Dash of ground black pepper
  • Grated hard cheese

Sauce:

  • 200 g sour cream
  • 100 g Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon curry powder
  • 2 tablespoons fresh cucumber juice
  • 2 dashes ground black pepper
  • 2 pinches of salt
  • Pinch of Cayenne pepper

Preparation video

Boil potatoes and let chill. Finely chop ½ onion and fry on a skillet, add sliced mushrooms and grated carrot. Fry for 10 minutes, stirring occasionally. Transfer from pan to a mixing bowl, add celery, cream salt, pepper, and stir.

Make a criss-cross slash in the middle of the potato, and fold back the peel. Carve about ⅓ of the potato and fill with the prepared mixture, fold the peel over and sprinkle with grated cheese. Repeat with the other potatoes. Bake on the grill setting at 250 C for 20 minutes.

In a bowl, mix sour cream and Greek yogurt for the sauce. Add lemon juice, cucumber juice, curry powder, Cayenne pepper, salt and pepper and stir carefully.


Jacket potatoes with curry sauce

Preparation

Easy 1h

Boil potatoes and let chill. Finely chop ½ onion and fry on a skillet, add sliced mushrooms and grated carrot. Fry for 10 minutes, stirring occasionally. Transfer from pan to a mixing bowl, add celery, cream salt, pepper, and stir.

Make a criss-cross slash in the middle of the potato, and fold back the peel. Carve about ⅓ of the potato and fill with the prepared mixture, fold the peel over and sprinkle with grated cheese. Repeat with the other potatoes. Bake on the grill setting at 250 C for 20 minutes.

In a bowl, mix sour cream and Greek yogurt for the sauce. Add lemon juice, cucumber juice, curry powder, Cayenne pepper, salt and pepper and stir carefully.


Jacket potatoes with curry sauce

Jacket potatoes with curry sauce
1h Easy

Ingredients

For 3 servings

  • 3 potatoes
  • 80 g white mushrooms
  • 1 carrot
  • ½ onion
  • ½ celery stalk
  • 3 tablespoons sour cream
  • Pinch of salt
  • Dash of ground black pepper
  • Grated hard cheese

Sauce:

  • 200 g sour cream
  • 100 g Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon curry powder
  • 2 tablespoons fresh cucumber juice
  • 2 dashes ground black pepper
  • 2 pinches of salt
  • Pinch of Cayenne pepper

Preparation

Boil potatoes and let chill. Finely chop ½ onion and fry on a skillet, add sliced mushrooms and grated carrot. Fry for 10 minutes, stirring occasionally. Transfer from pan to a mixing bowl, add celery, cream salt, pepper, and stir.

Make a criss-cross slash in the middle of the potato, and fold back the peel. Carve about ⅓ of the potato and fill with the prepared mixture, fold the peel over and sprinkle with grated cheese. Repeat with the other potatoes. Bake on the grill setting at 250 C for 20 minutes.

In a bowl, mix sour cream and Greek yogurt for the sauce. Add lemon juice, cucumber juice, curry powder, Cayenne pepper, salt and pepper and stir carefully.