Baked ricotta-stuffed tandoori potatoes

Baked ricotta-stuffed tandoori potatoes

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

A light and unusual vegetarian dish for an Indian-style dinner party - great with a fresh, fragrant salad

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
278
protein
10g
carbs
31g
fat
14g
saturates
5g
fibre
2g
sugar
3g
salt
1.27g

Ingredients

  • 6 medium potatoes

For the tandoori paste

  • 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

For the filling

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, July 2009

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Comments

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lauracatherinehill's picture
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I agree, a little fiddly, very nice though, especially the filling

emiliaholly's picture
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tasted nice but quite fiddly to make and took longer than an hour to cook... would make again though

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