Ingredients[]
- 4 large baking potatoes, like Idaho bakers
- ¼ – ½ cup oil or clarified butter (aka ghee)
- 2 – 3 chopped onions
- ¼ – ½ cup gingerroot, finely minced
- 1 – 2 tablespoon minced garlic
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon caraway seeds
- ¼ teaspoon cayenne or crushed red pepper flakes
- 8 whole cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 2 – 4 tablespoons tamari or salt (to taste)
- ½ pint cottage cheese (optional)
- ½ lb Monterey jack cheese, grated (optional)
- 1 red bell pepper, diced diced (optional) or green bell pepper, diced (optional)
- ½ cup chopped pineapples, drained (optional)
Directions[]
- Scrub potatoes, rub with small amount of oil, and bake at 400ºF until well done.
- Heat clarified butter or oil in large skillet.
- Saute onions and ginger until they begin to brown and then add garlic and spices and cook for 4 – 5 minutes longer.
- Add a little water if necessary.
- Add tamari or salt (optionally).
- Stir and remove from heat.
- Cut baked potatoes in half lengthwise,.
- Scoop out insides, and combine with onion mixture.
- Add cottage cheese (optionally)
- Mix well and refill potato shells covering each with grated cheese.
- Broil until cheese is melted and bubbly.
- Garnish with bell pepper and pineapple (optionally).
- Serve with yogurt.