Categories: dinner, indian, side

Ingredients

• 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 (I used half because I have little ones)
• 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 yogurt (Greek is fine, too)
• 4 teaspoons grapeseed or canola oil
• 2 teaspoons fresh lemon juice
• 1/3 cup sesame seeds

Directions

1. 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. TIP: Can be made 1 day ahead. Cover and chill.

2. Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/4-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. TIP: Can be made 6 hours ahead. Cover and chill.

3. 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. TIP: Can be made 6 hours ahead. Cover and refrigerate.

4. Preheat oven to 375 degrees F. with the rack in the center. Line a rimmed baking sheet with aluminum foil.

5. Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Coat them well. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes on prepared baking sheet.

6. Bake until potatoes are warmed through 25 to 30 minutes. (Maybe longer if they’ve been refrigerated for a while.) Transfer potatoes to platter and serve.

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