Baked Stuffed Potatoes Recipe

• 4 med Baking potatoes
• 1 c. Minced onion
• 3/4 c. Diced carrots
• 2 Tbsp. Veg. oil
• 3/4 c. Red/green bell pepper,chop
• 1 tsp Grnd coriander seeds
• 1/2 tsp Turmeric
• 1/8 tsp Grnd cardamom (optional)
• 1 pch Grnd cloves
• 4 ounce Cream cheese, room temp Salt Fresh grnd black pepper Spicy Yogart Sauce - seperate recipe

1. Scrub the potatoes and bake them in a 400 F. oven for 1 hour or possibly till done.
2. While the potatoes are baking, prepare the filling.
3. Saute/fry the onions and carrots in the oil till they are tender, for about 10 min.
4. Add in the bell pepper and spices and continue to saute/fry for another minute or possibly two, stirring.
5. Add in a little water to the pan to prevent sticking, cover it, and cook for another 5 min, or possibly till the bell pepper is just tender.
6. Stir in the cream cheese and add in salt and pepper to taste.
7. Set aside.
8. When the potatoes are cold sufficient to handle, make a lengthwise cut in the top of each one and scoop out at least half of the contents.
9. If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clining to the skin.
10. Mash the scooped-out potato and then add in it to the vegetable-cream cheese mix.
11. Lower the oven heat to 350 F. Fill the potato shells with this mix and place them in an oiled baking dish.
12. Cover with foil and bake for 20 min.
13. Serve topped with Spicy Yogurt Sauce.
14. Baked Stuffed Potatoes served with Dal and your favorite chutney make a complete meal.
15. Note: this dish can beprepared ahead.
16. After stuffing the potatoes, wrap them well and chill for up to two days.
17. When ready to serve, bake them in a 350 F. oven for about 45 min.

baking potatoes, onion, carrots, oil, redgreen bell pepper, coriander seeds, turmeric, cardamom, cloves, cream cheese

Taken from cookeatshare.com/recipes/baked-stuffed-potatoes-75827 (may not work)