Sesame Seed Yogurt Baked Potatoes

• POT AND STUFFING
• 3 large unpeeled russet potatoes (scrubbed)
• 1 cup packed coarsely grated Mont Jack chz (4 oz)
• 2 TBS (1/4 stick) butter melted
• 2 TBS chopped fresh cilantro
• 1 green onoin finely chopped
• 1 serrano chile seeded/minced
• 1 TBS sesame seeds
• coarse kosher salt
• YOGURT SPICE PASTE
• 2 coarse chopped garlic cloves
• 2 tsp chopped peeled fresh ginger
• 2 tsp sweet/hot paprika
• 1 tsp salt
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 cup greek style yogurt
• 4 tsp veg oil
• 2 tsp lemon juice
• 1/2 cup sesame seeds

1. POT/Stuffing: preheat to 400F and back pot until tender (75 min). Cool/chill. Cut horiz. Scoop out middle. Mash pulp and mix in cheese, butter, cilantro, onion, chile, ses. seeds. season with S&P generously and divide among shells. Chill.
2. YOG/SPICE PASTE: combine first 5 ingred in food processor and blend. Add yogurt, oil, lemon j and process to smooth puree. Season with S&P in small bowl. All above can be made 6 hours ahead.
3. Grill: add pan with water in middle of coals. Med heat. Foil on grill and brush with oil. Put half yog past in bowl and reserve. Spread remaining of top of filled potatoes and sprinkle with half ses seeds. dip pots in reserve and coat with ses seeds. Grill until heated through and bubbling

stuffing, russet potatoes, butter, fresh cilantro, green onoin, serrano chile, sesame seeds, coarse kosher salt, garlic, fresh ginger, paprika, salt, ground coriander, cumin, greek style yogurt, oil, lemon juice, sesame seeds

Taken from www.epicurious.com/recipes/member/views/sesame-seed-yogurt-baked-potatoes-50038953 (may not work)