Get the recipe: https://nyti.ms/35onYvE

Priya Krishna is back with her Indian-ish Baked Potatoes. She’s a food writer, cookbook author of “Indian-ish” and a regular contributor to The New York Times. And her baked potatoes are as easy as they are delicious. They’re topped with sour cream, ginger, red onion, cilantro, chiles and chaat masala. Who wants one?

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

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