Baked ricotta-stuffed tandoori potatoes

Baked ricotta-stuffed tandoori potatoes

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(2 ratings)

Prep: 30 mins Cook: 50 mins


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

  • kcal278
  • fat14g
  • saturates5g
  • carbs31g
  • sugars3g
  • fibre2g
  • protein10g
  • salt1.27g
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  • 6 medium potatoes



    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

    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)



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

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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 is an Italian cheese made from whey and traditionally a by-product of…

  • 3 spring onions, finely sliced
    Spring onions

    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



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

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



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

  • 4 tsp vegetable oil


  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, questions and tips

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Ticks's picture
29th Dec, 2017
Not overly impressed, oven temp is too low had a med potato in a fan oven and it took ages. Two chillies were way too hot for me and the filling just oozes out when you cook them despite using a piece of potato to bung up the hole. Tandoori mix was ok but dries out on the spud. Will try on a baking tray next time increase the heat and cover with foil.
24th Aug, 2009
I agree, a little fiddly, very nice though, especially the filling
26th Jul, 2009
tasted nice but quite fiddly to make and took longer than an hour to cook... would make again though
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