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Baked Stuffed Potatoes

These potatoes taste like comfort food, but there's some added spice for a little extra zing. Great for fall.

Ingredients for Potatoes
2 large baking potatoes
1 cup chopped onions
¾ cups diced carrots
2 tablespoons vegetable oil
1 medium chopped red or green bell pepper
1 teaspoon ground coriander seeds
½ teaspoon turmeric
½ teaspoon ground cardamom
pinch of ground cloves
4 ounces of cream cheese, room temperature
salt and freshly ground black pepper to taste
Spicy Yogurt Sauce (quick, easy recipe below)

Scrub the potatoes and bake them in 400 degree F. oven, or until done.

While the potatoes are baking, prepare the filling.
1. Sauté the onions and carrots in the oil until they are tender, for about 10 minutes.
2. Add the bell pepper and spices and continue to sauté for another minute or two, stirring.
3. Add a little water to the pan to prevent sticking, cover it and cook for another 5 minutes, or until the bell pepper is just tender.
4. Stir in the cream cheese and add salt and pepper to taste. Set aside.
5. When the potatoes are baked and cool enough to handle, cut them in half lengthwise and scoop them out, leaving about ½ inch of potato around the skin.
6. Mash the scooped out potato and then add it to the vegetable-cream cheese mixture.
7. Lower the oven heat to 350 F.
8. Fill the potato skins with the mixture and place them in an oiled baking dish.
9. Cover with foil and bake for 20 minutes.
10. Serve topped with Spicy Yogurt Sauce (recipe below).

Spicy Yogurt Sauce

1 cup chopped onions
1 or 2 jalapeno peppers, minced
2 tablespoons vegetable oil
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 large tomato, chopped
2 teaspoons unbleached white flour
1 cup plain yogurt
salt to taste

1. Sauté the onions and jalapenos in the oil until tender, about 10minutes.
2. Add the cumin and coriander and sauté for a minute, stirring constantly.
3. Stir in the tomato and flour and cook for 3 minutes.
4. Stir in the yogurt.
5. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle.

Source:
Moosewood Collective. Sundays at Moosewood. Simon and Schuster/Fireside. New York, New York 10020, 1990