Baked ricotta-stuffed tandoori potatoes

Ingredients

• 6 medium potato
  

For the tandoori paste

• 150ml Greek yogurt
• 1½ tsp each garam masala
  
  and cumin powder
• 1½ tsp each garlic and ginger
  
  paste (see instructions below)
• ½ tsp turmeric
• ½ tsp red chilli powder
• 2 tsp lemon juice
• 1 tbsp vegetable oil

For the filling

• 4 tsp lemon juice (or to taste)
• 200g ricotta
  
• 3 spring onion
  
  , finely sliced
• 2 green chillies, finely chopped
• small bunch coriander, finely chopped
• 1½ tsp cumin
  
  powder
• 1¼ tsp freshly ground black pepper
• handful cashews
  
  , roughly chopped
• 4 tsp vegetable oil

  Method

  1. Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
     
  2. Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures – I tend to over-season both mixtures as the potato will absorb some of the salt.
     
  3. Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
     Source:  bbcgoodfood.com