Indian Twice-
Baked Potatoes 
with Cucumber 
Yogurt Sauce - Clean Eating Magazine

Indian Twice-
Baked Potatoes 
with Cucumber 
Yogurt Sauce

Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.
Indian Twice-
Baked Potatoes with Cucumber Yogurt Sauce image

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 large Russet potatoes
  • 1/2 cup whole-milk Greek yogurt
  • 1/2 cup diced English cucumber
  • 1/2 tsp plus 1/8 tsp sea salt
  • 1 tbsp organic unsalted butter
  • 1/2 tsp each yellow mustard seeds and ground cumin
  • 2 tbsp peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 serrano chile pepper, seeded 
and minced
  • 3/4 cup buttermilk
  • 1 cup BPA-free canned chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro, divided


  1. Preheat oven to 375˚F. With a fork, prick potatoes all over. Bake directly on rack until tender, about 1 hour. Let cool just enough to handle. Halve each potato lengthwise and carefully scoop flesh into a bowl, being careful not to scrape skins. Set potato flesh and skins aside.
  2. Meanwhile, in a small bowl, stir together yogurt, cucumber and 1/8 tsp salt. Set aside.
  3. In a saucepan, melt butter on medium. Add mustard seeds and cook, stirring, until seeds begin to pop, about 1 minute. Add cumin and cook, stirring, for 30 seconds. Add ginger, garlic and chile pepper and cook, stirring, until softened, about 1 minute. Add potato flesh and buttermilk. With a potato masher, coarsely mash mixture together. Add chickpeas and remaining ½ tsp salt and coarsely mash. Fold in 2 tbsp cilantro. Spoon into potato skins, dividing evenly.
  4. Preheat broiler to high. Line a rimmed baking sheet with foil and arrange potatoes, skin side down, on sheet. Broil until filling is golden, 3 to 5 minutes. Serve with yogurt mixture and sprinkle with remaining 2 tbsp cilantro.

Nutrition Information

  • Serving Size: 2 potato halves and 1/4 of yogurt mixture
  • Calories: 448
  • Carbohydrate Content: 78 g
  • Cholesterol Content: 18 mg
  • Fat Content: 9 g
  • Fiber Content: 10 g
  • Protein Content: 151 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 443 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 1 g