| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Indian |
Dujour11 |
4 |
servings |
INGREDIENTS
| 4 |
md |
Or 2 large baking potatoes |
| 1 |
c |
Chopped onions |
| 3/4 |
c |
Diced carrots |
| 2 |
tb |
Vegetable oil or ghee |
| 3/4 |
c |
Chopped red or green bell pepper; (1 medium) |
| 1 |
ts |
Ground coriander seeds |
| 1/2 |
ts |
Turmeric |
| 1/8 |
ts |
Ground cardamom |
| 1 |
pn |
Ground cloves |
| 4 |
oz |
Cream cheese; at room temperature |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
|
|
Spicy Yogurt Sauce; (see below) |
INSTRUCTIONS
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.
Yield: 4 servings
CHEF DU JOUR WYNELLE STEIN SHOW #DJ9507
Copyright, 1990, Vegetable Kingdom, Inc., Sundays at Moosewood Restaurant,
Simon & Schuster/Fireside, All rights reserved.
Busted and entered for you by: Bill Webster
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