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Baked ricotta-stuffed tandoori potatoes

Baked ricotta-stuffed tandoori potatoes

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(2 ratings)

Prep: 30 mins Cook: 50 mins

Easy

Serves 6
A light and unusual vegetarian dish for an Indian-style dinner party - great with a fresh, fragrant salad

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories278
  • fat14g
  • saturates5g
  • carbs31g
  • sugars3g
  • fibre2g
  • protein10g
  • salt1.27g
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Ingredients

  • 6 medium potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

For the tandoori paste

  • 150ml Greek yogurt
  • 1½ tsp each garam masala and cumin powder

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1½ tsp each garlic and ginger paste (see instructions below)

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 3 spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 green chillies, finely chopped
  • small bunch coriander, finely chopped
  • 1½ tsp cumin powder

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1¼ tsp freshly ground black pepper
  • handful cashews, roughly chopped

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 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.

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Comments (2)

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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