*  Exported from  MasterCook  *

           Indian-Style Stuffed Baked Potatoes With Bell Peppers

Recipe By     : Vegetarian Times, Oct, 1993
Serving Size  : 4    Preparation Time :0:00
Categories    : Main dish                        Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chutney:
   3                    Red bell peppers
     1/2   c            Tomato-vegetable juice or
                        - water
     1/4   c            Cashew nuts -- chopped, pan
                        - toasted
     1/8   ts           Cayenne pepper
                        Salt -- to taste
                        Potatoes and Vegetables:
   4       md           Baking potatoes
   4                    Carrots -- scrubbed,
                        - sliced 1/2" thick
   2                    Zucchini -- halved,
                        - sliced 1/2" thick
   3                    Yellow bell peppers -- seeded,
                        - cut lengthwise in strips
                        Drizzle olive oil or spray
     1/2   c            Cilantro -- chopped
     2/3   c            Soy cheese -- shredded
   1 1/2   ts           Jalapeno peppers -- minced,
                        (more or less to taste)
     1/2   ts           Salt (optional)
                        Black mustard seeds (optional)

  Chutney:

  Combine chutney ingredients in a food processor and puree until
  smooth. Set aside.
  
  Potatoes and vegetables:

  Preheat oven to 400 F. Prick potatoes and back for 1 hour. Place
  carrots, zucchini, and bell pepper on a non-stick baking tray or
  trays lined with parchment. Drizzle or spray with oil and toss to
  cover. Bake vegetables about 45 minutes, turning once, until tender
  and browned.
  
  Remove baked potatoes from oven and cut in half lengthwise. Scoop
  out flesh into a bowl, leaving a 1/2"-thick potato shell. Mash
  potato flesh, then mix in cilantro, soy cheese, jalapenos, and salt
  if desired.
  
  Spoon potatoe mixture into shells and return to oven for about
  15 minutes to reheat. Top with roasted vegetables and drizzle with
  chutney and a sprinkle of mustard seeds if desired.

  Serve 2 potato halves per person.


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