Baked ricotta-stuffed tandoori potatoes recipe | Good Food

Baked ricotta-stuffed tandoori potatoes

6 medium potatoes

For the tandoori paste

150ml Greek yogurt
1½ tsp each garam masala
and cumin powder
1½ tsp each garlic and ginger
paste (see instructions below)
½ tsp turmeric
½ tsp red chilli
powder
2 tsp lemon juice
1 tbsp vegetable oil

For the filling

4 tsp lemon juice
(or to taste)
200g ricotta
3 spring onions
finely sliced
2 green chillies
finely chopped
small bunch coriander
finely chopped
1½ tsp cumin
powder
1¼ tsp freshly ground black pepper
handful cashews
roughly chopped
4 tsp vegetable oil

Method

step 1
Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
step 2
Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures – I tend to over-season both mixtures as the potato will absorb some of the salt.
step 3
Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.