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Baked ricotta-stuffed tandoori potatoes

Baked ricotta-stuffed tandoori potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
low insalt1.27g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.


To make garlic or ginger pastes, finely grate garlic or ginger, or whizz in a food processor with a little water. Fresh pastes will keep in an airtight container in the fridge for a week, or can be frozen in ice-cube trays.

Recipe from Good Food magazine, July 2009

Goes well with


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A star rating of 3 out of 5.2 ratings

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