Indian-style Stuffed Baked Potatoes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Main dish, Vegetarian	4	Servings

INGREDIENTS

3		Bell peppers, red
1/2	c	Tomato-vegetable juice or
		Water
1/4	c	Cashew nuts, chopped
		Pan-
		Toasted
1/8	t	Cayenne pepper
		Salt to taste
4		Potatoes, baking
4		Carrots, scrubbed and
		Sliced
1/4		" thick
2		Zucchini, halved and
		Sliced
1/2		" thick
3		Bell peppers, yellow
		Seeded
		And cut lengthwise in
		Strips
		Drizzle of oil or olive oil
		Spray
1/2	c	Cilantro, chopped
2/3	c	Yogurt, nonfat or
		Soycheese
1	t	Jalapeno peppers, minced
1/2	t	Salt, optional
		Black mustard seeds for
		Garnish, optional

INSTRUCTIONS

Chutney: Combine chutney ingredients in a food processor and puree
until smooth. Set aside.  Potatoes and Vegetables: Preheat oven to 400
degrees. Prick potatoes  and bake for 1 hour. Place carrots, zucchini
and bell peppers on  nonstick baking trays or trays lined with
parchment. Drizzle or spray  with oil and toss to cover. Bake
vegetables about 45 minutes, turning  once, until tender and browned.
Remove baked potatoes from oven and cut in half lengthwise. Scoop out
flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato
flesh, then mix in cilantro, yogurt or soy cheese, jalapenos and salt
if desired.  Spoon potato mixture into shells and return to oven for
about 15  minutes to reheat. Top with roasted vegetables and drizzle
with  chutney and a sprinkle of mustard seeds if desired. Serve 2
potato  halves per person. Serves 4.  Recipe by Yamuna Devi, author of
Lord Krishna's Cuisine, printed in  VT's article celebrating World
Vegetarian Day, Oct. 1. Per serving:  390 cal; 10 g prot; 5 g fat; 75 g
carb; 1 mg chol; 337 mg sod; 10 g  fiber; lacto Source: Vegetarian
Times, Oct. 1993/MM by DEEANNE  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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