Baked Ricotta-stuffed Tandoori Potatoes
These stuffed potatoes are a delightful blend of flavors and textures, combining creamy Greek yogurt, spicy garam masala, and aromatic garlic and ginger paste. Each bite offers a satisfying crunch from the cashews and a burst of heat from the green chillies. Served alongside a fresh tomato and coriander salad, these potatoes are sure to impress your family and friends at your next gathering.
— Constant Cookbook
Ingredients
- 6 medium potatoes
- 150ml Greek yogurt
- 1½ tsp each garam masala and cumin powder
- 1½ tsp each garlic and ginger paste (see instructions below)
- ½ tsp turmeric
- ½ tsp red chilli powder
- 2 tsp lemon juice
- 1 tbsp vegetable oil
- 4 tsp lemon juice (or to taste)
- 200g ricotta
- 3 spring onions , finely sliced
- 2 green chillies , finely chopped
- small bunch coriander , finely chopped
- 1½ tsp cumin powder
- 1¼ tsp freshly ground black pepper
- handful cashews , roughly chopped
- 4 tsp vegetable oil
Instructions
- Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
- Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures – I tend to over-season both mixtures as the potato will absorb some of the salt.
- Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
Cook Time
50M
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 278 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.27 milligram of sodium
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