*  Exported from  MasterCook  *
 
               INDIAN-STYLE STUFFED BAKED POTATOES WITH BELL
 
 Recipe By     : 
 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            Chopped cashew nuts, pan
                         Toasted
      1/8   ts           Cayenne pepper
                         Salt to taste
                         Potatoes and Vegetables:
    4       md           Baking potatoes
    4                    Carrots, scrubbed and sliced
                         1/2 inch thick
    2                    Zucchini, halved and sliced
                         1/2 inch thick
    3                    Yellow bell peppers, seeded
                         And cut lengthwise in strips
                         Drizzle olive oil or spray
      1/2   c            Chopped cilantro
      2/3   c            Shredded soy cheese
    1 1/2   ts           Minced jalapeno peppers
                         (more or less to taste)
      1/2   ts           Salt (optional)
                         Black mustard seeds (opt)
 
   Chutney:  Combine chutney ingredients in a food
   processor and puree until smooth.  Set aside.
   
   <RETURN>, <S>croll, <Q>uit ? Potatoes and vegetables:
   Preheat oven to 400 degrees. Prick potatoes and back
   for 1 hour. Place carrots and zucchini and bell pepper
   on a non-stick baking tray or trays lined with
   parchment. Drizzle or spray with oil and toos 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-inch-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.
   
   From Vegetarian Times, October 1993 Converted by
   MMCONV vers. 1.40 ---
  
 
 
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