Baked Potatoes Stuffed with Ricotta in Tandoori Style

• medium potatoes6
• Greek yogurt↗150 ml
• garam masala↗1½ tsp

  and cumin powder

• garlic and ginger paste1½ tsp

  (see instructions below)

• turmeric↗½ tsp
• red chili↗½ tsp

  powder

• lemon juice2 tsp
• vegetable oil↗1 tbsp
• lemon juice4 tsp

  (to taste)

• ricotta↗200 g
• green onion↗3

  finely chopped

• green chilies↗2

  finely chopped

• coriander

  finely chopped

• cumin1½ tsp

  powder

• black pepper↗1¼ tsp

  freshly ground

• кашужменя

  грубо нарізані

• рослинна олія↗4 ч. л.

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C for convection) or set gas setting 5. Trim the ends of the potatoes, then using a vegetable peeler and a small knife carve out the center, leaving a 1‑2 cm rim around.

2. 2

   Prepare the paste: in a large bowl combine Greek yogurt, garam masala, cumin, garlic‑ginger paste, turmeric, red chili powder, lemon juice, vegetable oil, cumin, freshly ground black pepper, finely chopped green onion, green chilies and coriander. Mix until homogeneous.

3. 3

   Prepare the filling: in a separate bowl combine ricotta, finely chopped green onion, green chilies, coriander and, to taste, add a little more lemon juice. Mix until the ingredients are evenly distributed.

4. 4

   Carefully scoop out the core from each potato, leaving a 1‑2 cm wall. Fill the potatoes with the ricotta mixture, then coat them in the prepared paste to cover the exterior.

5. 5

   Arrange the stuffed potatoes in a baking dish, evenly spreading any remaining paste on top. Bake for 50 minutes to 1 hour, until the potatoes are tender and the top is browned.

6. 6

   Serve hot, sliced into thick wedges, together with a fresh salad of tomatoes, onion and coriander leaves.