Indian-Style Stuffed Baked Potatoes With Bell
Ingredients
1 chutney:
3 red bell peppers
1/2 cup tomato-vegetable juice or
1 water
1/4 cup chopped cashew nuts, pan
1 toasted
1/8 tsp cayenne pepper
1 salt to taste
1 potatoes and vegetables:
4 medium baking potatoes
4 carrots, scrubbed and sliced
1 1/2 inch thick
2 zucchini, halved and sliced
1 1/2 inch thick
3 yellow bell peppers, seeded
1 and cut lengthwise in strips
1 drizzle olive oil or spray
1/2 cup chopped cilantro
2/3 cup shredded soy cheese
1 1/2 tsp minced jalapeno peppers
1 (more or less to taste)
1/2 tsp salt (optional)
1 black mustard seeds (opt)
Preparation
Chutney: Combine chutney ingredients in a food processor and puree
until smooth. Set aside.
, croll, uit ? Potatoes and vegetables: Preheat oven to
400 degrees. Prick potatoes and back for 1 hour. Place carrots and
zucchini and bell pepper on a non-stick baking tray or trays lined
with parchment. Drizzle or spray with oil and toos to cover. Bake
vegetables about 45 minutes, turning once, until tender and browned.
Remove baked potatoes from oven and cut in half lengthwise. Scoop out
flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato
flesh, then mix in cilantro, soy cheese, jalapenos and salt if
desired.
Spoon potatoe mixture into shells and return to oven for about 15
minutes to reheat. Top with roasted vegetables and drizzle with
chutney and a sprinkle of mustard seeds if desired. Serve 2 potato
halves per person.
From Vegetarian Times, October 1993 Converted by MMCONV vers. 1.40 ---
Servings: 4
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