Baked Potato with Curried Mushrooms
Elevate your comfort food game with this hearty and flavor-packed Baked Potato with Curried Mushrooms recipe! Perfectly baked Russet potatoes with crispy skins and fluffy interiors serve as the ideal vessel for a creamy, spiced mushroom filling featuring aromatic curry powder, ground turmeric, and rich coconut milk. Topped with a squeeze of lemon juice and fresh cilantro, this dish strikes the perfect balance between earthy, savory, and tangy flavors. Whether you're looking for a satisfying vegetarian dinner or a unique side dish, this recipe is as wholesome as it is indulgent. Ready in just over an hour, it’s the ultimate fusion of simplicity and bold global flavors to wow your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Button mushrooms
- 2 large Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1.5 teaspoons Curry powder
- 0.5 teaspoon Ground turmeric
- 200 milliliters Coconut milk
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 200°C (400°F).
Wash and pat dry the russet potatoes, then pierce each one several times with a fork to allow steam to escape during baking.
Rub each potato with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoon of salt. Place them directly on the middle oven rack or on a baking tray.
Bake the potatoes for 50-60 minutes, or until the skin is crispy and the potatoes are tender when pierced with a knife.
While the potatoes are baking, prepare the curried mushrooms. Clean the mushrooms and slice them evenly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, cooking until softened and fragrant, about 3-4 minutes.
Stir in the curry powder and ground turmeric, cooking for 1 minute to release the spices' aroma.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 6-8 minutes.
Pour in the coconut milk, reduce the heat to low, and let the mixture simmer for 5-7 minutes, stirring occasionally. Add salt and pepper to taste.
Once the mixture has thickened slightly, stir in the lemon juice and chopped cilantro. Remove from heat.
When the potatoes are done baking, use a knife to make a lengthwise slit in each potato and gently push the ends to open them slightly.
Spoon the curried mushrooms over the baked potatoes, dividing evenly among the four. Garnish with additional fresh cilantro if desired.
Serve hot and enjoy your flavorful Baked Potato with Curried Mushrooms!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 304.8 g | 111% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 37.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7931 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
