6 large potatoes (1.2 kg), with skin
1 teaspoon of curry powder
6 tablespoons of black currant jam, finely chopped (60 g)
1 teaspoon of chopped cilantro
3 drops of pepper sauce
1/2 teaspoon of salt
1 cup of Minas light cheese, cut into cubes (130 g)
6 tablespoons of low-fat yogurt
6 large potatoes (1.2 kg), with skin
1 teaspoon of curry powder
6 tablespoons of black currant jam, finely chopped (60 g)
1 teaspoon of chopped cilantro
3 drops of pepper sauce
1/2 teaspoon of salt
1 cup of Minas light cheese, cut into cubes (130 g)
6 tablespoons of low-fat yogurt
Preheat the oven to 250°C (very hot)
Wash the potatoes well
Wrap them in aluminum foil, arrange on a medium-sized baking dish and put in the preheated oven until they're soft (about 1 hour)
Remove from the oven, but don't turn it off
Cut the top portion of the potatoes, forming a lid
Use a spoon to scoop out the pulp, leaving a 1 cm border
Transfer the pulp to a bowl, mash with a fork and add the curry powder, black currant jam, half of the cilantro, pepper sauce, and salt
Mix well
Stuff the potatoes with this mixture and put them back in the baking dish
In a small bowl, mix the cheese with the yogurt, spread over the filling and sprinkle with the remaining cilantro
Put it in the oven again until it's hot (about 10 minutes)
Serve immediately.
