Cheese Stuffed Potatoes With Yogurt Spice Paste And Sesame Seed Crust Recipes

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CHEESE-STUFFED BAKED POTATOES



Cheese-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 5

4 large russet potatoes, scrubbed
1/4 cup unsalted butter
1/2 cup sour cream
1/2 cup shredded extra-sharp cheddar cheese, divided
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
  • Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST



Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust image

Provided by Steven Raichlen

Categories     Potato     Side     Vegetarian     Yogurt     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

Potatoes and stuffing:
3 large unpeeled russet potatoes (each about 16 ounces), scrubbed
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh cilantro
1 green onion, finely chopped
1 serrano chile, seeded, minced
1 tablespoon sesame seeds
Coarse kosher salt
Yogurt-spice paste
2 garlic cloves, coarsely chopped
2 teaspoons chopped peeled fresh ginger
2 teaspoons sweet or hot paprika
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain whole-milk Greek-style yogurt*
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds (about 2.6 ounces)
Special Equipment
disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

Steps:

  • For potatoes and stuffing:
  • Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • For yogurt-spice paste:
  • Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
  • Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
  • Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
  • Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

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