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Baked Stuffed Potatoes (Tandoori Potatoes)

 
One serving costs about $4.71 One serving costs about $4.71

$4.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,healthy,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:92%

Spoonacular Score: 92%

 

Baked Stuffed Potatoes (Tandoori Potatoes) is a vegetarian side dish. One serving contains 716 calories, 28g of protein, and 35g of fat. For $6.74 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up garam masala powder, cottage cheese) - made from of milk, flour), and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is tremendous. Similar recipes include Baked ricotta-stuffed tandoori potatoes, Tandoori Broccoli Stuffed Potatoes, and Stuffed Baked Potatoes.

Ingredients

Servings:
3 Tbsps
3 Tbsps coriander
coriander
1 cup
1 cup low fat cottage cheese
low fat cottage cheese
1 Tbsp
1 Tbsp dried fenugreek leaves
dried fenugreek leaves
3 Tbsps
3 Tbsps flour
flour
2 Tbsps
2 Tbsps fresh coriander leaves
fresh coriander leaves
0.5 tsps
0.5 tsps garam masala
garam masala
1 tsp
1 tsp garam masala
garam masala
1 Tbsp
1 Tbsp garlic paste
garlic paste
1 Tbsp
1 Tbsp ginger paste
ginger paste
0.5 Tbsps
0.5 Tbsps lemon juice
lemon juice
2 Tbsps
2 Tbsps low fat yogurt
low fat yogurt
1 tsp
1 tsp milk powder
milk powder
some
some olive oil
olive oil
2 Tbsps
2 Tbsps olive oil
olive oil
4 medium
4 medium potatoes
potatoes
2 Tbsps
2 Tbsps rajma masala
rajma masala
0.5 tsps
0.5 tsps salt
salt
1 pinch
1 pinch salt
salt
3 Tbsps coriander
3 Tbsps
coriander
1 cup low fat cottage cheese
1 cup
low fat cottage cheese
1 Tbsp dried fenugreek leaves
1 Tbsp
dried fenugreek leaves
3 Tbsps flour
3 Tbsps
flour
2 Tbsps fresh coriander leaves
2 Tbsps
fresh coriander leaves
0.5 tsps garam masala
0.5 tsps
garam masala
1 tsp garam masala
1 tsp
garam masala
1 Tbsp garlic paste
1 Tbsp
garlic paste
1 Tbsp ginger paste
1 Tbsp
ginger paste
0.5 Tbsps lemon juice
0.5 Tbsps
lemon juice
2 Tbsps low fat yogurt
2 Tbsps
low fat yogurt
1 tsp milk powder
1 tsp
milk powder
some olive oil
some
olive oil
2 Tbsps olive oil
2 Tbsps
olive oil
4 medium potatoes
4 medium
potatoes
2 Tbsps rajma masala
2 Tbsps
rajma masala
0.5 tsps salt
0.5 tsps
salt
1 pinch salt
1 pinch
salt

Equipment

aluminum foil
aluminum foil
baking pan
baking pan
oven
oven
aluminum foil
aluminum foil
baking pan
baking pan
oven
oven


Instructions

  1. Preheat the oven to 200 degree C.
  2. Brush the olive oil on the potatoes and sprinkle a little salt and wrap it in an aluminium foil.
  3. Place the foil in the baking tray and bake for about 40 minutes( do turn the potatoes once or twice so that it gets baked evenly)
  4. Meanwhile prepare the filling, heat oil in a non stick pan, add ginger chilli paste and garlic paste and saute for about a minute. Add the finely chopped vegetables and cook for about 6- 8 minutes or until the vegetables are soft. Add chaat masala, garam masala, salt, kasuri methi and cottage cheese and mix well.
  5. Stuff the filling into the hollows of the semi baked potatoes.
  6. Apply the marinade on the potatoes and coat them well on all sides.
  7. Line the baking tray with an aluminium foil and place the potatoes on the lined tray, pour a little olive oil on the potatoes all over(optional)
  8. Place the tray in the centre of the preheated oven (200 degree C) and bake the potatoes until brown(it took approx 50 minutes in my oven)
  9. Cut the potatoes in rounds and garnish it with coriander chutney, chaat masala, lemon juice and coriander leaves and serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.70
Ingredient
3 tablespoons coriander
1 cup low fat cottage cheese
1 tablespoon dried fenugreek leaves
3 tablespoons flour
2 tablespoons fresh coriander leaves
½ teaspoons garam masala
1 teaspoon garam masala
1 tablespoon garlic paste
1 tablespoon ginger paste
½ tablespoons lemon juice
2 tablespoons low fat yogurt
1 teaspoon milk powder
some olive oil
2 tablespoons olive oil
4 mediums potatoes
2 tablespoons rajma masala
Price
$0.37
$1.05
$1.71
$0.03
$0.03
$0.13
$0.26
$0.42
$0.67
$0.05
$0.18
$0.08
$0.33
$0.33
$1.14
$2.63
$9.41

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
717 Calories
27g Protein
35g Total Fat
73g Carbs
100% Health Score
Limit These
Calories
717
36%

Fat
35g
55%

  Saturated Fat
6g
41%

Carbohydrates
73g
25%

  Sugar
5g
6%

Cholesterol
21mg
7%

Sodium
1059mg
46%

Get Enough Of These
Protein
27g
56%

Manganese
2mg
148%

Copper
1mg
97%

Iron
16mg
89%

Vitamin C
69mg
85%

Potassium
2130mg
61%

Vitamin B6
1mg
60%

Fiber
14g
59%

Vitamin K
59µg
56%

Phosphorus
416mg
42%

Magnesium
137mg
34%

Calcium
327mg
33%

Vitamin B2
0.52mg
30%

Folate
118µg
30%

Vitamin B3
5mg
28%

Vitamin E
4mg
28%

Selenium
18µg
26%

Vitamin B5
2mg
21%

Vitamin B1
0.28mg
18%

Zinc
2mg
17%

Vitamin B12
0.64µg
11%

Vitamin A
383IU
8%

Vitamin D
0.36µg
2%

covered percent of daily need

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