Cheese-Stuffed Potatoes With Yogurt-Spice Paste And

Name: Cheese-Stuffed Potatoes With Yogurt-Spice Paste And Sesame Seed Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 tablespoon sesame seeds; Coarse kosher salt; 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 Greek-style yogurt*; 4 teaspoons vegetable oil; 2 teaspoons fresh lemon juice; 1/2 cup sesame seeds (about 2.6 ounces); disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

Servings: persons

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
1 tablespoon sesame seeds
Coarse kosher salt
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 Greek-style yogurt*
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds (about 2.6 ounces)
disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

1
Position rack in center of oven and preheat to 400u00b0F. 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. DO AHEAD:
2
Cover and chill.
3
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.DO AHEAD:
4
Cover and chill.
5
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. DO AHEAD:
6
Cover and refrigerate.
7
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.
8
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.
9
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.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Cheese-Stuffed Potatoes With Yogurt-Spice Paste And Sesame Seed Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese-Stuffed Potatoes With Yogurt-Spice Paste And Sesame Seed Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions