How To Make Baked Ricotta-Stuffed Tandoori Potatoes
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Serves:
Ingredients
- 4 large potatoes
- 1 cup ricotta cheese
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- Fresh cilantro for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Wash and scrub the potatoes. Prick them all over with a fork.
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Place the potatoes on a baking sheet and bake for 40-45 minutes, or until they are cooked through and tender.
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Meanwhile, in a bowl, mix together the ricotta cheese, tandoori masala, lemon juice, olive oil, salt, and paprika.
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Once the potatoes are cooked, remove them from the oven and let them cool slightly.
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Slice off the top third of each potato. Scoop out the flesh, leaving a thin layer of potato inside the skin.
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Mash the scooped-out potato flesh and mix it with the ricotta cheese mixture.
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Spoon the mixture back into the potato shells.
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Return the stuffed potatoes to the baking sheet and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh cilantro and serve hot.
Nutrition
- Calories : 265kcal
- Total Fat : 9g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 750mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 9g
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