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1
Scrub the potatoes and bake them in a 400 F. oven for 1 hour or possibly till done.
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2
While the potatoes are baking, prepare the filling.
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3
Saute/fry the onions and carrots in the oil till they are tender, for about 10 min.
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4
Add in the bell pepper and spices and continue to saute/fry for another minute or possibly two, stirring.
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5
Add in a little water to the pan to prevent sticking, cover it, and cook for another 5 min, or possibly till the bell pepper is just tender.
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6
Stir in the cream cheese and add in salt and pepper to taste.
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7
Set aside.
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8
When the potatoes are cold sufficient to handle, make a lengthwise cut in the top of each one and scoop out at least half of the contents.
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9
If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clining to the skin.
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10
Mash the scooped-out potato and then add in it to the vegetable-cream cheese mix.
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11
Lower the oven heat to 350 F. Fill the potato shells with this mix and place them in an oiled baking dish.
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12
Cover with foil and bake for 20 min.
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13
Serve topped with Spicy Yogurt Sauce.
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14
Baked Stuffed Potatoes served with Dal and your favorite chutney make a complete meal.
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15
Note: this dish can beprepared ahead.
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16
After stuffing the potatoes, wrap them well and chill for up to two days.
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17
When ready to serve, bake them in a 350 F. oven for about 45 min.
