I’m a big sucker for a baked potato… and my favourite Jamie Oliver cookbook has a great section on gourmet ingredients for potatoes. Yum!
I’ve been cooking a lot of Indian food recently, mainly inspired by some mysterious ingredients left with me from my India-expert Nic. So, I thought I’d try an Indian-style baked potato!
To replace sour cream/cheese, I used coconut milk that I infused with lemongrass. A sprinkling of curry powder, a sneak of lemon pickle and a big dollop of homemade chutney. Delicious! Served with baked beets and salad.
After I took the photo, I had a moment of genius and sprinkled the top with some smashed up puppadum. Textural excitement!