Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
- 1 cup packed coarsely grated monterey jack cheese (about 4 ounces)
- 3 large unpeeled russet potatoes, scrubbed (each about 16 ounces)
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh cilantro
- 1 green onion, finely chopped
- 1 serrano chili, seeded, minced
- 1 tablespoon sesame seeds
- coarse kosher salt
YOGURT SPICE PASTE
- 2 garlic cloves, coarsely chopped
- 2 teaspoons chopped peeled fresh ginger
- 2 teaspoons sweet paprika or 2 teaspoons hot paprika
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup plain whole-milk Greek yogurt (A thick yogurt, sold at Whole Foods Market or Trader Joes or at Greek markets)
- 4 teaspoons vegetable oil
- 2 teaspoons fresh lemon juice
- 1⁄2 cup sesame seeds (about 2.6 ounces)
Directions
- POTATOES & STUFFING:.
- Position rack in center of oven and preheat to 400°F
- Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes.
- Transfer to platter and let stand until cool enough to handle. ( Can be made 1 day ahead; Cover and chill.)*.
- Cut potatoes horizontally in half.
- Using spoon, scoop out pulp, leaving 1/3-inch-thick shell.
- Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds.
- Season potato mixture generously with salt and pepper; divide among potato shells.(Can be made 6 hours ahead.)**
- Cover and chill.
- YOGURT-SPICE PASTE:.
- Combine first 6 ingredients in processor.
- Using on/off turns, blend until mixture is finely chopped.
- Add yogurt, oil, and lemon juice and process until smooth puree forms.
- Transfer to small bowl.
- Season to taste with salt and pepper.(Can be made 6 hours ahead.)***
- Cover and refrigerate.
- Remove top rack from grill.
- Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner).
- Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat).
- If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan.
- If using 3-burner gas grill, light burners on left and right, leaving center burner off.
- If using 2-burner gas grill, light burner on side opposite disposable pan.
- Return top rack to grill.
- Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate.
- Place half of yogurt-spice paste in shallow bowl and reserve.
- Spread remaining yogurt-spice paste over top of potato filling in each potato half.
- Sprinkle with half of sesame seeds.
- Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds.
- Place potatoes atop foil on grill rack above disposable pan.
- Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes.
- Transfer potatoes to platter and serve.
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