CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST
Provided by Steven Raichlen
Categories Potato Side Vegetarian Yogurt High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For potatoes and stuffing:
- Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- For yogurt-spice paste:
- Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
- Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
Provided by Tamar Adler
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
- Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
- Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
- Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
STUFFED CREAMERY POTATOES WITH CHEDDAR CHEESE
Steps:
- Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.
YOGURT & SPICE CRUSTED ROAST POTATOES
A superhealthy side dish which goes especially well with Indian mains
Provided by Deena Kakaya
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
- Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
GARLIC AND HERB STUFFED BAKED POTATOES
These are so easy and yummy. They can be made ahead of time and refrigerated. Just bake and serve with your favorite steak.
Provided by Karen From Colorado
Categories Potato
Time 2h
Yield 8 Potatoes
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Prick potatoes and bake about an hour or until tender.
- Let cool until they can be handled.
- Cut 1/3 off the top of the potato, horizontally.
- Scoop put cooked potato leaving 1/4 inch thick shell.
- Mash scooped potatoes with milk, butter, salt and pepper.
- Stir in garlic and herb cheese.
- Spoon mashed potatoes back into the shells.
- Sprinkle with paprika.
- Place on an ungreased cookie sheet.
- Bake at 375°F for about 30 minutes or until hot and lightly browned.
BAKED POTATOES WITH YOGURT CHEESE
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
- Split potatoes open with a fork; serve with a yogurt cheese.
Nutrition Facts : Calories 199 g, Fat 1 g, Fiber 4 g, Protein 7 g
CHEESE-STUFFED POTATOES/YOGURT-SPICE/SESAME SEED CRUST
If you want to study the art of meatless barbecue, India is the place to do it. So says Steve Raichlen in his Globe-Trotter Guide to BBQ.This nation of more than a billion people has more vegetarians than there are people in the USA. Over the centuries, Indian grill masters have evolved a higly sophisticated style of vegetarian barbecue - dishes bursting with flavor (not to mention dairy and grain proteins). Their grilling is so complex and satisfying, you'll never miss the meat! Tandoori "aloo" potato - turns up at grill parlors throughout northern India. The best Raichlen has ever tasted came from the landmark restaurant Moti Mahal in Delhi, the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds. What's not to like? If unable to find the yogurt for some reason, place regular yogurt in cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain & voilá! Bon Appetit Magazine, July 2009 edition. There are cooling times that vary - depending on when you serve these wonderful potatoes.:)
Provided by Manami
Categories Potato
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- POTATOES & STUFFING:.
- Position rack in center of oven and preheat to 400°F
- Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes.
- Transfer to platter and let stand until cool enough to handle. ( Can be made 1 day ahead; Cover and chill.)*.
- Cut potatoes horizontally in half.
- Using spoon, scoop out pulp, leaving 1/3-inch-thick shell.
- Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds.
- Season potato mixture generously with salt and pepper; divide among potato shells.(Can be made 6 hours ahead.)**
- Cover and chill.
- YOGURT-SPICE PASTE:.
- Combine first 6 ingredients in processor.
- Using on/off turns, blend until mixture is finely chopped.
- Add yogurt, oil, and lemon juice and process until smooth puree forms.
- Transfer to small bowl.
- Season to taste with salt and pepper.(Can be made 6 hours ahead.)***
- Cover and refrigerate.
- Remove top rack from grill.
- Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner).
- Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat).
- If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan.
- If using 3-burner gas grill, light burners on left and right, leaving center burner off.
- If using 2-burner gas grill, light burner on side opposite disposable pan.
- Return top rack to grill.
- Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate.
- Place half of yogurt-spice paste in shallow bowl and reserve.
- Spread remaining yogurt-spice paste over top of potato filling in each potato half.
- Sprinkle with half of sesame seeds.
- Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds.
- Place potatoes atop foil on grill rack above disposable pan.
- Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes.
- Transfer potatoes to platter and serve.
Nutrition Facts : Calories 357.3, Fat 19.6, SaturatedFat 7.4, Cholesterol 26.9, Sodium 529.9, Carbohydrate 37, Fiber 6.2, Sugar 1.8, Protein 11.1
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- Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 6 hours ahead. Cover and refrigerate.
- Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
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