- 6
Ingredients
- Potatoes and Stuffing:
- 3 large unpeeled russet potatoes
- 1 cup coarsely shredded Montery Jack
- 2 Tbs. butter, melted
- 2 Tbs. chopped cilantro
- 1 green onion, finely chopped
- 1 serrano chile, seeded, minced
- 1 Tbs. sesame seeds
- Kosher salt
- Yogurt-Spice Paste:
- 2 garlic cloves, coarsely chopped
- 2 tsps. chopped peeled ginger
- 2 tsps. sweet or hot paprika
- 1 tsp. salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 cup plain whole-milk Greek Yogurt
- 4 tsps. vegetable oil
- 2 tsps. lemon juice
- 1/2 cup sesame seeds
Preparation
Step 1
1. Rack in center of oven heated to 400F. Place scrubbed potatoes directly on rack and bake for ~1 hour. Transfer to platter and cool enough to handle.
2. Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/2-inch thick shell. Transfer potato pulp to medium bowl and mash. Mix in cheese, melted butter, cilantro, green onions, chile and sesame seeds. Season potato mixture with salt and pepper; divide among potato shells.
3. Combine first six ingredients of yogurt-spice paste in processor. Pulse until finely chopped. Add yogurt, oil and lemon juice and process until smooth puree forms. Transfer to small bowl. Season with salt and pepper.
4. Place double sheet of aluminum foil in large pan and spray with non-stick spray.
5. Place sesame seeds on small plate. Place half of yogurt paste in shallow bowl and spread other half onto top of potatoes.
6. Sprinkle top of potatoes with sesame seeds. Dip bottom of potatoes into yogurt paste then into sesame seeds. Place potatoes on the foil.
7. Bake in 350F oven for 20-25 minutes until cheese is melted and bubbly. Transfer to platter and serve.