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Baked Stuffed Potatoes

Features

Vegetable dish, can be served as side dish or main dish

Ingredients  (Click here for measurement conversion)

Baking potatoes - 4 medium

Chopped onion - 1 cup

Diced carrots - 0.75 cup

Vegetable oil - 2 Tablespoons

Green pepper - 0.75 cup,chopped

Coriander powder - 1 teaspoon

Turmeric powder - 0.5 teaspoon

Cardamom powder - 1/8 teaspoon

Ground cloves - 1 pinch

Cream cheese - 4 oz, at room temperature

Salt - to taste

Fresh ground black pepper - to taste

Method

• Scrub the potatoes and bake them in a 400 ° F oven for 1 hour or until done.

• Meanwhile prepare the filling.

• Saute the onions and carrots in the oil until they are tender, for about 10 minutes.

• Add the 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.

• Stir in the cream cheese and add salt and pepper to taste.

• Set aside.

• When the potatoes are cool enough to handle, cut them lengthwise 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 0.5 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 sauce of your choice.

• Baked Stuffed Potatoes served with lentils and your favorite chutney will make a complete meal.

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