Recipe - Indian-Style Stuffed Baked Potatoes

CHUTNEY
3 Bell peppers red
One half cup Tomatovegetable juice or
Water
One fourth cup Cashew nuts; chopped
Pan
Toasted
1/8 teaspoon Cayenne pepper
Salt to taste
POTATOES AND VEGETABLES
4 md Potatoes baking
4 Carrots scrubbed and
Sliced
One fourth " thick
2 Zucchini halved and
Sliced
One half " thick
3 Bell peppers, yellow
Seeded
And cut lengthwise in
Strips
Drizzle of oil or olive oil
Spray
One half cup Cilantro chopped
2/3 cup Yogurt nonfat or
Soycheese
1 teaspoon Jalapeno peppers minced
One half teaspoon Salt (optional)
Black mustard seeds for
Garnish (optional)

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

Potatoes and Vegetables: Preheat oven to 400 degrees. Prick potatoes and
bake for 1 hour. Place carrots, zucchini and bell peppers on nonstick
baking trays or trays lined with parchment. Drizzle or spray with oil and
toss 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 1/2inchthick potato shell. Mash potato flesh, then
mix in cilantro, yogurt or soy cheese, jalapenos and salt if desired.

Spoon potato 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. Serves 4.

Recipe by Yamuna Devi, author of Lord Krishna's Cuisine, printed in VT's
article celebrating World Vegetarian Day, Oct. 1. Per serving: 390 cal; 10
g prot; 5 g fat; 75 g carb; 1 mg chol; 337 mg sod; 10 g fiber; lacto
Source: Vegetarian Times, Oct. 1993/MM by DEEANNE

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip