Twice-Baked Curried Potatoes With Savoy Cabbage
These can be made a day in advance. Cover with aluminum foil and reheat in a 350-degree oven for about 25 minutes, removing foil after 15 minutes.
1 tablespoon olive oil
5 teaspoons unsalted butter, or more to taste
1 1/3 cups finely diced onion (about 6 ounces)
8 ounces savoy cabbage, cut into 3/4-inch dice
1 tablespoon curry powder
2 1/2 pounds baking potatoes, baked until tender, flesh scooped out, shells discarded
6 ounces plain nonfat yogurt
1 cup no-salt-added chicken broth
1/2 teaspoon sugar
2 tablespoons finely chopped cilantro
Freshly ground pepper
Coat six 6-ounce ramekins cooking oil spray and place on a rimmed baking sheet lined with aluminum foil. Heat the oven to 350 degrees.
Heat the oil and 3 teaspoons of the butter in a large nonstick sauté pan or skillet over medium-high heat. Add the onion and salt to taste. Reduce heat to medium; cook 6 to 7 minutes, until the onion is very soft. Add cabbage and cook, stirring every minute or so, 6 to 8 minutes, until soft. Add curry powder; cook, stirring, 2 minutes.
Mash potato flesh in a large bowl. (Small lumps are fine.) Stir in cabbage mixture, yogurt, broth, sugar and cilantro and salt and pepper to taste.
Spoon or pipe mixture into ramekins. Melt remaining 2 teaspoons butter and brush over potato.
Bake about 20 minutes, until lightly browned around the edges. Allow to sit for 5 minutes before serving. Makes 6 servings.
Source: Stephanie Witt Sedgwick, Washington Post Service
Per serving: 190 calories, 5 g protein, 31 g carbohydrates, 6 g fat (3 g saturated fat), 15 mg cholesterol, 110 mg sodium, 4 g dietary fiber, 5 g sugar.