Baked Ricotta-stuffed Tandoori Potatoes

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 medium potatoes
• 150ml Greek yogurt
• 1½ tsp each garam masala and cumin powder
• 1½ tsp each garlic and ginger paste (see instructions below)
• ½ tsp turmeric
• ½ tsp red chilli powder
• 2 tsp lemon juice
• 1 tbsp vegetable oil
• 4 tsp lemon juice (or to taste)
• 200g ricotta
• 3 spring onions, finely sliced
• 2 green chillies, finely chopped
• small bunch coriander, finely chopped
• 1½ tsp cumin powder
• 1¼ tsp freshly ground black pepper
• handful cashews, roughly chopped
• 4 tsp vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 200°C (400°F). Scrub the potatoes, prick them with a fork, rub them with 1 tbsp vegetable oil, and bake for 45 minutes until tender when pierced.

2. While the potatoes bake, heat 4 tsp vegetable oil in a small pan over medium heat. Add the garlic and ginger paste and cook for 1 minute, stirring.

3. Stir in the garam masala, the first portion of cumin powder, the turmeric and the red chilli powder, and cook for 1 minute. Remove from the heat and stir in the Greek yogurt and 2 tsp lemon juice to make a spiced yogurt sauce.

4. In a bowl, mix the ricotta, spring onions, green chillies, coriander, the second portion of cumin powder, the black pepper and 4 tsp lemon juice, adding more lemon juice to taste.

5. Toast the cashews in a dry pan over medium heat for 2 to 3 minutes, stirring, until golden. Set aside.

6. Take the potatoes out, cut a slit lengthwise in each, and open them slightly. Spoon in the ricotta filling, spoon the yogurt sauce over the top, and sprinkle with the cashews.

7. Return the stuffed potatoes to the oven for 5 minutes until hot through and the filling is warm.