Baked ricotta-stuffed tandoori potatoes

Name: Baked ricotta-stuffed tandoori potatoes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 mediums potatoes; 150 milliliters Greek yogurt; 2 teaspoons each garam masala and cumin powder; 2 teaspoons each garlic and ginger paste (see instructions below); 1 teaspoons turmeric; 1 teaspoons red chilli powder; 2 teaspoons lemon juice; 1 Tbsp vegetable oil; 4 teaspoons lemon juice (or to taste); 200 grams ricotta; 3 spring onions, finely sliced; 2 green chillies, finely chopped; 1 small bunch coriander, finely chopped; 2 teaspoons cumin powder; 1 teaspoons freshly ground black pepper; 1 handful cashews, roughly chopped; 4 teaspoons vegetable oil

You can never have too many side dish recipes, so give Baked ricotta-stuffed tandoori potatoes a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 281 calories, 13g of protein, and 12g of fat per serving. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have spring onions, greek yogurt, garam masalan and cumin powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Baked Stuffed Potatoes (Tandoori Potatoes), Tandoori Broccoli Stuffed Potatoes, and Ricotta-Stuffed Potatoes.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Apple

Equipment you will use

Peeler

Knife

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.

Ingredients you will need

Seasoning

Potato

Salt

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.

Ingredients you will need

Potato

Ricotta Cheese