Indian-Style Stuffed Baked Potatoes With Bell

* Exported from MasterCook *

INDIAN-STYLE STUFFED BAKED POTATOES WITH BELL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chutney:
3 Red bell peppers
1/2 c Tomato-vegetable juice or
Water
1/4 c Chopped cashew nuts, pan
Toasted
1/8 ts Cayenne pepper
Salt to taste
Potatoes and Vegetables:
4 md 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
1/2 c Chopped cilantro
2/3 c Shredded soy cheese
1 1/2 ts Minced jalapeno peppers
(more or less to taste)
1/2 ts Salt (optional)
Black mustard seeds (opt)

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
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 ---



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