Name: Cottage Cheese Stuffed Baked Potatoes recipe by Karuna Kumar at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: 3 big Potatoes; Mozzarella cheese; For the filling:; 5 almonds - chopped very finely; 4 tablespoon grated cottage cheese; 1 tablespoon mint leaves chopped; 1 green chili deseeded and chopped; 1/4 tsp garam masala; 1/4 tsp kashmiri red chili powder; 1/4 tsp dry mango powder; Salt to taste; For the covering; 1/2 cup thick yogurt (hung in a muslin cloth for about 30 min); 1 inch ginger - grated; 1/4 tsp kashmiri red chili powder (for that beautiful color); Crush together to a rough powder; 1 tsp shahi jeera; Seeds of 2 brown cardamom; 6-8 black peppercorns

Ingredients Serving: 3

3 big Potatoes
Mozzarella cheese
For the filling:
5 almonds - chopped very finely
4 tablespoon grated cottage cheese
1 tablespoon mint leaves chopped
1 green chili deseeded and chopped
1/4 tsp garam masala
1/4 tsp kashmiri red chili powder
1/4 tsp dry mango powder
Salt to taste
For the covering
1/2 cup thick yogurt (hung in a muslin cloth for about 30 min)
1 inch ginger - grated
1/4 tsp kashmiri red chili powder (for that beautiful color)
Crush together to a rough powder
1 tsp shahi jeera
Seeds of 2 brown cardamom
6-8 black peppercorns

Instructions

Preheat the oven to 200 degrees C.
Boil potatoes in salted water till just tender. Peel once they are cool.
For the cottage cheese mixture - chop the almonds very finely. Mix them with chopped mint leaves, chopped green chilies, grated cottage cheese, salt, garam masala, red chili powder and dry mango powder
Crush together shahi jeera, seeds of brown cardamom and black pepper to a course powder.
To the cottage cheese mixture, add ½ tsp of the freshly ground spice powder.
Mix hung yogurt, grated ginger, leftover crushed spice powder, red chili powder and salt.
Cut each potatoes into 2 halves, vertically. Scoop out the potatoes from the centra to get a small cavity in each potato with the help of a spoon.
Run the tip of a fork on the outer surface of the potatoes, doing this makes the surface rough to hold the yogurt masala well .
Now apply the yogurt mixture on the outside of the outside of each potatoes and on the rims as well (not on the filling). Stuff a generous amount of cottage cheese filling into each cavity.
Place the potatoes on greased baking tray and bake for 15 minutes till the coating gets slightly dry.
Baste with melted butter, now top the half done potatoes with mozzarella cheese, grill for further 10 minutes till the coating gets completely dry and the cheese melts.
Your potatoes are ready. Enjoy with mint chutney.

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