-
1
Preheat oven to 350F.
-
2
Coat potatoes with olive oil cooking spray.
-
3
Prick each potato a few times with knife or fork.
-
4
Arrange potatoes on baking sheet, and bake 1 1/2 to 2 hours, or until very tender when touched and skin begins to brown.
-
5
Meanwhile, whisk 6 Tbs.
-
6
yogurt with 2 Tbs.
-
7
tandoori marinade in medium bowl.
-
8
Add broccoli, and stir to coat.
-
9
Let marinate 30 minutes, or up to 2 hours.
-
10
Stir together green parts of green onion and remaining 1 cup yogurt in small bowl.
-
11
Season with salt and pepper, if desired.
-
12
Let stand 30 minutes.
-
13
During last 30 minutes of potato-baking time, spread broccoli florets in large baking dish, cover with foil, and bake 15 minutes.
-
14
Uncover, and bake 12 minutes more, or until liquid has evaporated and sauce on florets is deep red.
-
15
Coat skillet with cooking spray, and heat over medium-low heat.
-
16
Add white parts of green onions, and saute 5 minutes, or until browned.
-
17
Stir in remaining 1/4 cup tandoori paste and 2 cups water.
-
18
Increase heat to medium, and simmer 3 to 5 minutes, or until sauce thickens.
-
19
Split potatoes down center, and fluff flesh with fork.
-
20
Spoon 1 Tbs.
-
21
onion-tandoori sauce into each potato, and top with 3/4 cup broccoli and 1/4 cup yogurt sauce.
-
22
Serve remaining onion-tandoori sauce on side.
