Baked Potatoes with Coconut Milk and Basil

8 servings

60 minutes

Baked potato with coconut milk and basil is a refined dish that combines the tenderness of potatoes, the creamy taste of coconut milk, and the aroma of fresh basil. This is an original variation of classic casseroles inspired by European traditions but with a tropical twist thanks to coconut milk. The cheesy crust made from Swiss cheese and Parmesan adds an appetizing crunch to the dish. It is perfect as a standalone dish or a side for meat and fish. Its soft texture and subtle flavor accents make it a versatile choice for family dinners or special occasions. The best way to enjoy this potato is to serve it slightly cooled when the aromas fully unfold, while the texture remains tender and melts in your mouth.

Energy value per serving

• Calories: 285.2
• Proteins: 9.7g
• Fats: 12.5g
• Carbohydrates: 35.6g

Ingredients

• Onion: 0.5 head
• Coconut milk: 370 ml
• Potato: 1.4 kg
• Swiss cheese: 50 g
• Crushed basil leaves: 0.3 glass
• Grated Parmesan cheese: 80 g

Cooking steps

1. Place the rack in the upper third of the oven and preheat the oven to 200°C.

2. Cover the 23*33 cm mold with cooking spray.

3. Place the onion in a small bowl and pour coconut milk over it. Let it steep for 10 minutes.

   Required ingredients:

   • Onion: 0.5 head
   • Coconut milk: 370 ml

4. Mix potatoes, coconut milk, Swiss cheese, and basil in the prepared dish; season with salt and pepper to taste if desired.

   Required ingredients:

   • Potato: 1.4 kg
   • Coconut milk: 370 ml
   • Swiss cheese: 50 g
   • Crushed basil leaves: 0.3 glass
   • Crushed basil leaves: 0.3 glass

5. Arrange the potatoes to cover the bottom of the dish (with the coconut milk covering the potatoes).

   Required ingredients:

   • Coconut milk: 370 ml

6. Sprinkle with parmesan. Bake for 35 minutes or until the potatoes are golden brown and easily pierced with a knife.

   Required ingredients:

   • Grated Parmesan cheese: 80 g

7. Cool for 15 minutes before serving.