Recipe - Indian-Style Stuffed Baked Potatoes With Bell

Chutney:
3 Red bell peppers
One half cup Tomatovegetable juice or
Water
One fourth cup Chopped cashew nuts, pan
Toasted
1/8 teaspoon Cayenne pepper
Salt to taste
Potatoes and Vegetables:
4 md Baking potatoes
4 Carrots, scrubbed and cut or sliced up
One half inch thick
2 Zucchini, halved and cut or sliced up
One half inch thick
3 Yellow bell peppers, seeded
And cut lengthwise in strips
Drizzle olive oil or spray
One half cup Chopped cilantro
2/3 cup Shredded soy cheese
1 One half teaspoon Minced jalapeno peppers
(more or less to taste)
One half teaspoon Salt (optional)
Black mustard seeds (opt)

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

RETURN, Scroll, Quit ? Potatoes and vegetables: Preheat oven to 400
degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and
bell pepper on a nonstick 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 1/2inchthick 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini