Best 4 Cheese Stuffed Potatoes With Yogurt Spice Paste And Sesame Seed Crust Recipes
Embark on a culinary journey with our tantalizing Cheese Stuffed Potatoes, a symphony of flavors that will delight your palate. These crispy-on-the-outside, tender-on-the-inside potato pockets burst with a luscious cheese filling, enveloped in a tantalizing yogurt spice paste and crowned with a crunchy sesame seed crust. Accompanying this main attraction are three delectable dips: a tangy and refreshing Yogurt Spice Paste, a creamy and flavorful Roasted Pepper Dip, and a fiery and aromatic Salsa Fresca. These dips add layers of complexity and depth to each bite, transforming the dish into a captivating ensemble of textures and tastes. Prepare to indulge in a feast that will leave you craving for more.
Let's cook with our recipes!
CHEESE-STUFFED POTATOES/YOGURT-SPICE/SESAME SEED CRUST
If you want to study the art of meatless barbecue, India is the place to do it. So says Steve Raichlen in his Globe-Trotter Guide to BBQ.This nation of more than a billion people has more vegetarians than there are people in the USA. Over the centuries, Indian grill masters have evolved a higly sophisticated style of vegetarian barbecue - dishes bursting with flavor (not to mention dairy and grain proteins). Their grilling is so complex and satisfying, you'll never miss the meat! Tandoori "aloo" potato - turns up at grill parlors throughout northern India. The best Raichlen has ever tasted came from the landmark restaurant Moti Mahal in Delhi, the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds. What's not to like? If unable to find the yogurt for some reason, place regular yogurt in cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain & voilá! Bon Appetit Magazine, July 2009 edition. There are cooling times that vary - depending on when you serve these wonderful potatoes.:)
Provided by Manami
Categories Potato
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- POTATOES & 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. ( 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.(Can be made 6 hours ahead.)**
- Cover and chill.
- 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.(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.
Nutrition Facts : Calories 357.3, Fat 19.6, SaturatedFat 7.4, Cholesterol 26.9, Sodium 529.9, Carbohydrate 37, Fiber 6.2, Sugar 1.8, Protein 11.1
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
FETA SAGANAKI WITH A SESAME-SEED CRUST
Make and share this Feta Saganaki With a Sesame-Seed Crust recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 16 pieces
Number Of Ingredients 5
Steps:
- The feta should be a rectangular, not triangular, piece.
- Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
- Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
- Heat the olive oil and butter in a large, heavy, nonstick skillet.
- Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
- As soon as the feta begins to soften, flip it over to brown on the other side.
- Remove and serve hot.
- Repeat with the remaining feta and sesame seeds.
Nutrition Facts : Calories 117.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 23.3, Sodium 84.7, Carbohydrate 2.4, Fiber 1.1, Sugar 0.3, Protein 3
Tips:
- Select the right potatoes: Choose a starchy variety like Russet or Yukon Gold for a fluffy texture when baked.
- Clean the potatoes thoroughly: Scrub the potatoes well with a vegetable brush to remove any dirt or debris.
- Don't overcook the potatoes: Bake the potatoes until they are tender but still firm enough to hold their shape.
- Use a generous amount of cheese: Don't be shy with the cheese! A generous filling of melted, gooey cheese is what makes these potatoes so delicious.
- Don't overcrowd the baking sheet: Make sure there is enough space between the potatoes so that they can cook evenly.
- Top with your favorite toppings: Once the potatoes are baked and stuffed, feel free to top them with your favorite toppings like chopped green onions, sour cream, or salsa.
Conclusion:
With a crispy sesame seed crust, a creamy yogurt-spice paste, and a savory cheese filling, these Cheese-Stuffed Potatoes are sure to be a hit at your next party or gathering. They are easy to make and can be tailored to your own taste preferences by adjusting the spices and toppings. Whether you serve them as a main course or a side dish, these potatoes will be a crowd-pleaser. So gather your ingredients and get ready to enjoy this delicious and satisfying dish!
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