• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Indian-Style Stuffed Baked Potatoes

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • CHUTNEY-----
  • 3 Bell peppers -- red
  • 1/2 c Tomato-vegetable juice or
  • Water
  • 1/4 c Cashew nuts; chopped --
  • Pan-
  • Toasted
  • 1/8 ts Cayenne pepper
  • Salt to taste
  • 4 md 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 ts Jalapeno peppers -- minced
  • 1/2 ts Salt (optional)
  • Black mustard seeds for
  • Garnish (optional)


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.

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