Thai green curry Baked PotatoWe adore potatoes in our house, so discovering new ways to make them challenges me. I’m also a fan of the one-pot dinner. While these take a little bit of prep, if you pre-bake the potatoes they come together really quickly and are so yummy. I used my home-made Thai green curry paste from last year’s Hatch chiles, which I froze in small containers, 2 T. in each.

Hat tip here to the recipe that inspired this: the brilliant Samosa Stuffed Baked Potatoes in Veganomicon. This is the same concept but with Thai curry instead of Indian spices. Here’s the fun little video of me making Thai green chile paste.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium, migraine diets (okay if using homemade curry paste that follows the diet, omit kaffir lime leaves for migraine diet)

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Thai Baked Potato

Twice-baked Thai green curry potatoes

My take on twice-baked potatoes, using homemade Thai green curry paste.
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Total Time 3 hrs 30 mins
Course Dinner
Cuisine American, Thai
Servings 4 servings

Ingredients
  

  • 2 potatoes Yukon gold or russet, large
  • 1 carrots large, or 10 baby carrots
  • 1/4 bell peppers red
  • 1/2 cup peas fresh or frozen (70 g)
  • 2 tbsp curry paste (Thai green) (homemade for low-sodium diets)
  • 1 cup coconut milk

Instructions
 

  • Preheat the oven to 400F/200C/gas mark 6.
  • Scrub the potatoes and prick them with a fork. Wrap them in foil and bake for 60-80 minutes. The potatoes are done when they yield easily to squeezing (use a hot pad).
  • Let them cool enough to handle. (You can do this step a day ahead.)
  • Wash the pepper and remove the core, ribs, and seeds. Finely chop.
  • Cut the carrots into thin circles or finely chop.
  • Heat 1/2 C. of the coconut milk over medium heat, stirring in the curry paste until thoroughly blended. Add the peas and carrots and cook for five minutes until just about boiling. Add the peppers and cook another 5 minutes. Cook until the carrots are still firm but not crunchy.
  • Reheat the oven to 400F/200C/gas mark 6. Cut the potatoes in half lengthwise along the narrower side. Using a grapefruit spoon, remove the centers of the cooked potatoes, leaving about 1/4 inch (6-8 mm) around the edge. Take your time; it's easy to break the edge or poke through the bottom.
  • Mash the potatoes in a bowl with a fork or potato masher, adding the rest of the coconut milk a little at a time. Season with salt and pepper to taste. You want the potatoes to be very smooth but a little dry, so that when you add the rest of the veggies the mixture won't be overly moist.
  • Mix in the veggies, stirring to combine evenly without smushing the peas.
  • Using an ice cream scoop or rounded measuring cup, pack the mixture evenly into the four potato skins. Spray lightly with cooking oil spray. Put them into a heatproof dish and bake for 15 minutes until heated through and golden brown on top.

Notes

Per serving:
  • 288 calories
  • 12 g fat
  • 11 g saturated fat
  • 1 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 283 mg sodium
  • 1009 mg potassium
  • 41 g carbohydrate
  • 4 g fiber
  • 4 g sugars
  • 6 g protein
  • 8 Weight Watchers Points Plus
You can buy Thai green chile paste in the Asian section of most grocery stores. Refrigerate it after opening. If you don't have an ice cream scoop with a lever release, get one. They are awesome for filling these, and for portioning cookie dough, muffin, or cupcake batter with one hand. They are also sold in food service stores, think Lunch Lady.
You might also like:
Twice-baked vegan potatoes from Namely Marly
Southwestern Twice Baked Potatoes (from Forks Over Knives) on Sensible Vegan