Curried Stuffed New Potatoes

Small new potatoes are halved and hollowed into little cups to hold a flavorful mixture of potatoes, raisins, and nuts. The filling is seasoned with curry, a blend of many spices, which, depending on the manufacturer, can be quite spicy hot. Look for mild curry to use in this recipe. Used in small amounts, as in this recipe, you will get the flavor of the spice mix, without the discomfort that can be associated with many foods containing higher amounts of especially hot curry. Gingerroot, soothing to GERD sufferers, also adds exotic flavor to this dish.
  • 12 small new potatoes, boiled and cut in half
  • 3 tablespoons olive oil
  • 2 teaspoons minced fresh gingerroot
  • 1-2 teaspoons curry powder (as tolerated)
  • 1/4 cup golden raisins
  • 2 tablespoons chopped pecans
  • 2 tablespoons apple juice or cider
  • Kosher salt to taste
  1. Preheat oven to 350'F. Spray a baking sheet with nonstick cooking spray. Cut cooked potatoes in half and scoop out insides (leave enough of the flesh to keep the potato skin intact.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add potato flesh and remaining ingredients and heat through, using a fork or spoon to break up the potato into smaller pieces.
  3. Spoon the hot potato mixture back into the potato shells and place on the prepared baking sheet
  4. Bake the potatoes, uncovered, for 10 - 15 minutes until hot

Make 24 potato halves.