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Categories:
baking potatoes onions carrots vegetable oil red ground coriander seeds turmeric ground cardamom ground cloves cream cheese salt
Viewed: 52 - Published at: 4 years agoIngredients
- 4 medium or 2 large baking potatoes
- 1 cup chopped onions
- 3/4 cup diced carrots
- 2 tablespoons vegetable oil or ghee
- 3/4 cup chopped red or green bell pepper (1 medium)
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground cardamom
- Pinch of ground cloves
- 4 ounces cream cheese, at room temperature
- Salt and freshly ground black pepper to taste
- Spicy Yogurt Sauce (see below)
Method
- Scrub the potatoes and bake them in a 400 degree oven for one hour or until done.
- While the potatoes are baking, prepare the filling.
- Saute the onion and carrots in the oil or ghee until they are tender, for about 10 minutes.
- Add the bell pepper and spices and continue to saute for another minute or two, stirring.
- Add a little water to the pan to prevent sticking, cover it, and cook for another 5 minutes, or until the bell pepper is just tender.
- Stir in the cream cheese and add salt and pepper to taste.
- Set aside.
- When the potatoes are baked and cool enough to handle, make a lengthwise cut in the top of each one and scoop out a least half of the contents.
- If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clinging to the skin.
- Mash the scoopedout potato and then add it to the vegetablecream cheese mixture.
- Lower the oven heat to 350 degrees.
- Fill the potato shells with this mixture and place them in an oiled baking dish.
- Cover with foil and bake for 20 minutes.
- Serve topped with Spicy Yogurt Sauce.
