Baked Stuffed Potatoes

Ingredients

• •3 tablespoons coriander chutney
• •1 cup cottage cheese - made from of milk
• •1 tablespoon fenugreek leaves
• •3 tablespoons flour
• •2 tablespoons coriander leaves
• •½ teaspoon garam masala
• •1 teaspoon garam masala powder
• •1 tablespoon garlic paste
• •1 tablespoon ginger chilli paste
• •½ tablespoon lemon juice
• •2 tablespoons yogurt
• •1 teaspoon chaat masala powder
• •olive oil
• •2 tbsp a little olive oil to brush the potatoes
• •4 medium size - potatoes
• •2 tablespoons chaat masala
• •½ teaspoon salt
• •1 pinch salt

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Method

From foodista.com — read the original

1. 1Preheat the oven to 390°F.
2. 2Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.
3. 3Place the foil in the baking tray and bake for about 40 minutes( do turn the potatoes once or twice so that it gets baked evenly). Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute.
4. 4Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft.
5. 5Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well. Stuff the filling into the hollows of the semi baked potatoes.
6. 6Apply the marinade on the potatoes and coat them well on all sides.
7. 7Line the baking tray with an aluminium foil and place the potatoes on the lined tray, pour a little olive oil on the potatoes all over(optional)
8. 8Place the tray in the centre of the preheated oven (390°F) and bake the potatoes until brown(it took approx 50 minutes in my oven)
9. 9Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.