Ingredients

4 medium or 2 large baking potatoes

1 cup chopped onions

3/4 cup diced carrots

2 tablespoons vegetable oil or ghee

3/4 cup chopped red or green bell pepper (1 medium)

1 teaspoon ground coriander seeds

1/2 teaspoon turmeric

1/8 teaspoon ground cardamom

1 pinch ground cloves

4 ounces cream cheese, at room temperature

salt and freshly ground black pepper to

-- taste

spicy yogurt sauce (see below)

Method

Scrub the potatoes and bake them in a 400 degree oven for one hour or until done.

While the potatoes are baking, prepare the filling. Sauté the onion and carrots

in the oil or ghee until they are tender, for about 10 minutes. Add the bell

pepper and spices and continue to sauté 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 baked and cool enough to handle, make a lengthwise cut in

the top of each one and scoop out a 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 clinging to the skin. Mash the scooped out potato and then add it

to the vegetable cream cheese mixture. Lower the oven heat to 350 degrees. 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.

Yield: 4 servings

Cooks Comments and Tips

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