Indian-style stuffed baked potatoes with bell

4 servings

Ingredients

Quantity Ingredient
Chutney:
3 Red bell peppers
½ cup Tomato-vegetable juice or
Water
¼ cup Chopped cashew nuts, pan
Toasted
⅛ teaspoon Cayenne pepper
Salt to taste
Potatoes and Vegetables:
4 mediums Baking potatoes
4 Carrots, scrubbed and sliced
1/2 inch thick
2 Zucchini, halved and sliced
1/2 inch thick
3 Yellow bell peppers, seeded
And cut lengthwise in strips
Drizzle olive oil or spray
½ cup Chopped cilantro
⅔ cup Shredded soy cheese
1½ teaspoon Minced jalapeno peppers
(more or less to taste)
½ teaspoon Salt (optional)
Black mustard seeds (opt)

Directions

Chutney: Combine chutney ingredients in a food processor and puree until smooth. Set aside.

<RETURN>, <S>croll, <Q>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 ½-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. 1⅖ ---

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