Recipe#11846

Title: Chutney Potato

From: booktrader@aol.com (Booktrader) 
 Newsgroups: rec.food.cooking 
 Subject: Re: Fillings for baked potatoes - suggestions? 
 Date: 18 Sep 1997 04:51:25 GMT 
 Message-ID: <19970918045101.AAA29531@ladder02.news.aol.com> 

1/4 cup chopped walnuts
 2 baked potatoes
 1 tablespoon corn oil
 1/2 cup chopped green onions, including the tops
 1/2 cup plain yogurt
 1 teaspoon curry powder
 1/4 cup chopped chutney
 1 cup cubed cooked lamb
 Chopped egg, raisins, coconut, pineapple or any other classic condiments
 (optional)
 Toast the chopped walnuts in a 350F oven for 8 to 10 minutes, or
 until golden brown. Watch them carefully as they burn easily. Set
 aside.
 Cut the potatoes into halves. Scoop out the potato pulp, being
 carful not to tear the shells. Maxh pulp well and set aside in a
 covered bowl.  Keep potato shells warm.
 Heat the corn oil in a skillet. Add the chopped green onions and
 cook over low heat until tender, about 10 minutes.
 Combine the yogurt, curry powder, chutney, mashed potatoes, lamb
 and walnuts, and add to the cooked onion in the skillet. Mix well
 and heat to serving temperature.
 Heap the mixture into the warm potato shells. Serve with an assortment
 of classic condiments if desired.