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Indian-Style Stuffed Baked Potatoes With Bell

This Indian-Style Stuffed Baked Potatoes With Bell recipe uses Tomato Vegetable Juice, Cayenne Pepper, Soy Cheese, Jalapeno Peppers, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/8 tsp
• 2/3 cup
• 1 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

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

2. 2

   , croll, uit? Potatoes and vegetables

3. 3

   Preheat oven to 400 degrees.

4. 4

   Prick potatoes and back for 1 hour.

5. 5

   Place carrots and zucchini and bell pepper on a non-stick baking tray or trays lined with parchment.

6. 6

   Drizzle or spray with oil and toos to cover.

7. 7

   Bake vegetables about 45 minutes, turning once, until tender and browned.

8. 8

   Remove baked potatoes from oven and cut in half lengthwise.

9. 9

   Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell.

10. 10

    Mash potato flesh, then mix in cilantro, soy cheese, jalapenos and salt if desired.

11. 11

    Spoon potatoe mixture into shells and return to oven for about 15 minutes to reheat.

12. 12

    Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired.