Baked Stuffed Potatoes – India are a lovely way of turning a boring baked potato into a delicious dish. Combining the potato with the spices, bell pepper and cream cheese and serving in the potato skins is a perfect balance. The result is a dish that can be served as a starter, main dish, side dish and snacks. They are actually lovely cold as well.

Indian Stuffed Baked Potatoes - TheRecipe.Website

Baked Stuffed Potatoes – India

This dish can be prepared ahead.

4.54 from 62 votes

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Course: Main Dish

Cuisine: Indian

Keyword: Soft Cheese, Vegetables, Vegetarian

Cook Time: 2 15

Total Time: 2 15

Servings: people

Calories: 198kcal

Ingredients

4 medium baking potatoes
1 cup onion chop
3/4 cup carrots dice
2 tbsp vegetable oil
2 large red bell pepper green/chop
1 tsp ground coriander seeds
1/2 tsp turmeric
1/8 tsp ground cardamom optional
1 whole cloves finely ground
4 oz cream cheese room temp
salt
black pepper

Instructions

Scrub the potatoes and bake them in a 400 F. oven for 1 hour or until done.
4 medium baking potatoes
While the potatoes are baking, prepare the filling. Saute the onions and carrots in the oil until they are tender, for about 10 minutes.
1 cup onion, 3/4 cup carrots, 2 tbsp vegetable oil
Add the bell pepper and spices and continue to saute for another minute or two, stirring. Add a little water to the pan to prevent sticking, cover it, and cook for another 5 minutes, or until the bell pepper is just tender.
2 large red bell pepper, 1 tsp ground coriander seeds, 1/2 tsp turmeric, 1/8 tsp ground cardamom, 1 whole cloves
Stir in the cream cheese and add salt and pepper to taste. Set aside.
4 oz cream cheese, salt, black pepper
When the potatoes are cool enough to handle, make a lengthwise cut in the top of each one and scoop out at least half of the contents. If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clining to the skin.
Mash the scooped-out potato and then add it to the vegetable-cream cheese mixture. Lower the oven heat to 350 F.
Fill the potato shells with this mixture and place them in an oiled baking dish.
Cover with foil and bake for 20 minutes.
Serve topped with Spicy Yogurt Sauce. Baked Stuffed Potatoes served with Dal and your favorite chutney make a complete meal.