Baked ricotta-stuffed tandoori potatoes

Baked ricotta-stuffed tandoori potatoes

  • Rating: 3 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
HighlightNutrientUnit
kcal278
fat14g
saturates5g
carbs31g
sugars3g
fibre2g
protein10g
low insalt1.27g
Advertisement

Ingredients

  • 6 medium potatoes

For the tandoori paste

For the filling

Method

  • 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.

RECIPE TIPS
TIP

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.2 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content