Stuffed Tandoori Potatoes
- 12 small red-skinned potatoes (about 2 pounds)
- Salt
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 cups finely shredded green cabbage
- 1 medium tomato, seeded and finely chopped
- 2 tablespoons coarsely chopped cashews
- 2 tablespoons finely chopped cilantro
- 1/2 cup grated Gouda or mild Cheddar cheese
- Freshly ground black pepper
- 2 tablespoons melted butter
- In a medium saucepan, cover the potatoes with cold water, add salt and bring to a boil.
- Cover and simmer over moderate heat until the potatoes are just tender throughout, 10 to 15 minutes.
- Drain in a colander, rinse under cold running water and drain again; pat thoroughly dry.
- When the potatoes are cool, cut 1/2 inch off the top of each; reserve the caps.
- With a melon baller, scoop the insides of the potatoes into a bowl, leaving a 1/4 -inch-thick shell.
- Coarsely mash the potatoes in the bowl; reserve the shells and caps.
- Preheat the oven to 400.
- In a large skillet, heat the oil with the onion, garlic, cumin seeds, turmeric and cayenne.
- Cook over moderate heat, stirring frequently, until the onion begins to brown, about 5 minutes.
- Add the mashed potatoes, cabbage, tomato and cashews and cook, stirring, for 2 minutes.
- Cover and cook over low heat, stirring occasionally, until the vegetables are very tender, 10 to 15 minutes.
- Stir in the cilantro.
- Remove from the heat and stir in the cheese.
- Season generously with salt and black pepper.
- Using a teaspoon, stuff the potato shells with the filling and cover with the reserved caps.
- Set the potatoes in a baking dish and brush with the melted butter.
- Bake for about 20 minutes, or until lightly browned and heated through.
- Serve hot or warm.
potatoes, salt, vegetable oil, onion, garlic, cumin seeds, turmeric, cayenne pepper, green cabbage, tomato, cashews, cilantro, gouda, freshly ground black pepper, butter
Taken from www.foodandwine.com/recipes/stuffed-tandoori-potatoes (may not work)