Geesh, the name of this recipe reminds me of the old Mc Donald's commercial "two all beef patties specialsaucelettucecheesepicklesonion on a sesame seed bun"
I picked out a couple of huge baking potatoes. Rubbed them with oil and sprinkled with sea salt, getting them ready for the oven.
C'mon, lets get the ingredients together.
I got together the butter, spices, herbs, cheese and sesame seeds.
Baked the potatoes until they were tender. Then I cut them in half lengthwise and scooped out the pulp leaving about 1/4 inch thick shell.
To the pulp I added the spices, herbs, butter, cheese, green onion and some sesame seeds. This was generously sprinkled with salt and pepper. This mixture was then put back into the shells.
The recipe called for Greek style yogurt for the spice paste. Since I didn't have any, I placed some plain unflavored yogurt in a strainer lined with cheese cloth; and left in the refrigerator overnight to drain. I was then left with a nice thick yogurt.
In the blender I put in the spice paste spices, then the oil, lemon juice and the yogurt.
The spice paste is then spread over the potatoes and the potatoes are sprinkled with sesame seeds.
The bottom of the potatoes are then dipped into the remaining spice paste and sesame seeds. Oh my gosh, does it get any better than this?
The recipe calls for these to be grilled but I baked them instead. I can't wait to cook them on the grill, they would be a treat for sure.
oooo look at these beauties.
Rich creamy potato filling with a nice spicy outer crunch. Can't wait to make these again.
Here's the recipe I used.
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Cheese Stuffed Potatoes Yogurt-Spice Paste Sesame Seed Crust
potatoes and stuffing
3 large russet potatoes; unpeeled, scrubbed
1 cup packed Monterey Jack cheese; coarsely grated
2 tablespoons Butter; melted
2 tablespoons chopped fresh cilantro
1 green onion; finely chopped
1 serrano chile; seeded, minced
1 tablespoon sesame seeds
coarse kosher salt
2 cloves garlic; coarsely chopped
2 teaspoons chopped fresh ginger; peeled
2 teaspoons sweet or hot paprika
1 teaspoon Salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain yogurt; greek style**
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds
disposable aluminum baking pan
11 3/4X8 1/2X 1 1/4 inches
Potatoes and 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
Do Ahead:Can be made one day ahead. Cover and chill.
Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving
1/2-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
Do Ahead: Can be made six hours ahead. Cover and chill.
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
Do Ahead: Can be made six 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.
Prepere 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
**a thick yogurt; sold at some supermarkets and specialty food stores and
Greek markets. If unavailable, place regular yogurt in cheesecloth-lined
strainer set over large bowl. Cover and chill overnight to drain.
Notes: bon appetit July 2009
** Exported from Now You're Cooking! v5.84 **