Tandoori Broccoli Stuffed Potatoes

• 4 medium russet or Idaho potatoes, scrubbed and patted dry
• 1 cup plus 6 Tbs. plain low-fat yogurt, divided
• 1/4 cup plus 2 Tbs. prepared tandoori marinade, such as Pataks, divided
• 4 cups small broccoli florets
• 16 green onions, white and green parts thinly sliced and kept separate

1. Preheat oven to 350F.
2. Coat potatoes with olive oil cooking spray.
3. Prick each potato a few times with knife or fork.
4. Arrange potatoes on baking sheet, and bake 1 1/2 to 2 hours, or until very tender when touched and skin begins to brown.
5. Meanwhile, whisk 6 Tbs.
6. yogurt with 2 Tbs.
7. tandoori marinade in medium bowl.
8. Add broccoli, and stir to coat.
9. Let marinate 30 minutes, or up to 2 hours.
10. Stir together green parts of green onion and remaining 1 cup yogurt in small bowl.
11. Season with salt and pepper, if desired.
12. Let stand 30 minutes.
13. During last 30 minutes of potato-baking time, spread broccoli florets in large baking dish, cover with foil, and bake 15 minutes.
14. Uncover, and bake 12 minutes more, or until liquid has evaporated and sauce on florets is deep red.
15. Coat skillet with cooking spray, and heat over medium-low heat.
16. Add white parts of green onions, and saute 5 minutes, or until browned.
17. Stir in remaining 1/4 cup tandoori paste and 2 cups water.
18. Increase heat to medium, and simmer 3 to 5 minutes, or until sauce thickens.
19. Split potatoes down center, and fluff flesh with fork.
20. Spoon 1 Tbs.
21. onion-tandoori sauce into each potato, and top with 3/4 cup broccoli and 1/4 cup yogurt sauce.
22. Serve remaining onion-tandoori sauce on side.

russet, yogurt, marinade, broccoli florets, green onions

Taken from www.vegetariantimes.com/recipe/tandoori-broccoli-stuffed-potatoes/ (may not work)