Combine coconut and baking soda in a bowl, and toss well. Add 2 cups cilantro and next 4 ingredients; stir well, and set aside. Using a melon baller, scoop a hole out of the center of each potato. Stuff the center of each potato with coconut mixture, reserving any remaining coconut mixture. Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon stick; saute 1 minute. Remove spices from oil with a slotted spoon, and discard. Add onion to skillet; saute 3 minutes or until tender. Stir in the cardamom and next 2 ingredients. Add potatoes to skillet, stuffed sides up; sprinkle with remaining coconut mixture. Combine water and yogurt; stir well. Pour over potatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender; remove from heat. Yield: 10 servings (serving size: 4 potato halves and 3 tablespoons sauce). Per serving: 238 Calories; 8g Fat (27% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 267mg Sodium Serving Ideas : Garnish with cilantro. NOTES : From The Ganges Restaurant. Cut potatoes in half horizontally, and serve with sauce. Recipe by: Cooking Light, March 1995, page 84 Posted to MC-Recipe Digest V1 #406 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 38 (40%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.1mg||0 %|
|Sodium 96.2mg||3 %|
|Potassium 525.5mg||14 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 9.6g|
|Protein 2.9g||4 %|
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Calories per serving: 96
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