Best 4 Baked Ricotta Stuffed Tandoori Potatoes Recipes
Embark on a tantalizing culinary journey with our delectable Baked Ricotta Stuffed Tandoori Potatoes, where the vibrant flavors of Indian spices dance harmoniously with the creamy richness of ricotta cheese. This dish offers a delightful fusion of textures, as the crispy potato skin yields to the soft and flavorful filling, creating a symphony of flavors in every bite.
Dive into the vibrant world of Indian cuisine with our aromatic Tandoori Chicken, where succulent chicken is marinated in a melange of yogurt, spices, and herbs, then grilled to perfection. Experience the perfect balance of smoky and spicy notes in each tender morsel.
Transport your taste buds to the streets of Mumbai with our irresistible Vada Pav, a beloved Indian street food. Crispy potato patties are sandwiched between soft, pillowy buns and topped with a vibrant assortment of chutneys, creating a symphony of flavors that will leave you craving more.
Indulge in the comfort and warmth of our hearty Punjabi Chole, a classic Indian dish featuring tender chickpeas simmered in a rich and flavorful gravy. This dish is a delightful symphony of spices, with a perfect balance of heat and tanginess that will warm your soul.
STUFFED BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 main course servings, or 8 side dish servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
BAKED POTATO WITH RICOTTA
I was playing around with toppings for baked potatoes and I came up with this. Very simple and tastes good. The "residents" here at the home don't like sour cream w/out sugar(!), I think it is a Cuban thing, so we came up with another alternative.
Provided by Manami
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Bake potatoes 45 minutes or until tender.
- Mix remaining ingredients.
- Serve as topping for potatoes.
- You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .
Nutrition Facts : Calories 290.6, Fat 9.9, SaturatedFat 6.1, Cholesterol 38.1, Sodium 159.6, Carbohydrate 34.3, Fiber 2.5, Sugar 1.8, Protein 16.7
RICOTTA-STUFFED POTATOES
Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
- Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
- Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
- Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g
BAKED POTATOES STUFFED WITH RICOTTA AND HERBS
Make and share this Baked Potatoes Stuffed With Ricotta and Herbs recipe from Food.com.
Provided by Tracey_B
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
- When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
- Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.
Tips:
- For the best results, use a large potato that is firm and not too starchy. Russet potatoes are a good choice.
- To make sure the potatoes are cooked through, pierce them with a fork before baking. They should be tender when pierced.
- If you don't have a tandoori oven, you can bake the potatoes in a regular oven at 400 degrees Fahrenheit for about 45 minutes, or until they are tender.
- Once the potatoes are cooked, let them cool slightly before stuffing them. This will make it easier to handle them.
- When stuffing the potatoes, be sure to pack the filling in tightly. This will help to prevent the potatoes from falling apart.
- Serve the potatoes immediately after they are stuffed. They can be eaten as a main course or as a side dish.
Conclusion:
Baked ricotta stuffed tandoori potatoes are a delicious and easy-to-make dish that is perfect for any occasion. The potatoes are crispy on the outside and soft and fluffy on the inside, and the filling is creamy and flavorful. This dish is sure to impress your friends and family, and it is a great way to use up leftover potatoes.
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