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Saag Aloo Twice Baked Potatoes

PREP TIME: 15 min

COOKING TIME: 55 min

SERVES: 4

INGREDIENTS

4 Spud Lite potatoes
2 teaspoons olive oil
2 teaspoons mild curry paste (eg. Korma)
1 small brown onion, thinly sliced
1 clove garlic, crushed
½ punnet cherry tomatoes, halved and quartered
100g bag baby spinach
1 cup frozen peas, thawed
¼ cup coriander leaves, chopped
1 tablespoon feta, crumbled

METHOD

Preheat oven to 200°C (180°C fan-forced).

Place potatoes in preheated oven directly on racks for 40 minutes. Line a baking tray with baking paper.

Meanwhile, heat oil in a frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes or until onion is soft. Add curry paste, increase heat to medium and stir until aromatic. Add cherry tomatoes, spinach and peas, cover until spinach wilts.

Remove baked potatoes from oven and remove the tops from each potato. Using a spoon, carefully scoop out the majority of the potato flesh into a mixing bowl, leaving about half a centimetre of potato around the skins. Mash the potato and add the curry mixture with 2 tablespoons coriander, stirring to combine.

Spoon the potato mixture back into the potato skins and place on prepared baking tray. Bake in oven for 15 minutes or until tops are lightly golden.

To serve, sprinkle over remaining coriander and feta

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Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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