Twice Baked Indian Stuffed Potatoes

It's rainy and dreary and cold outside here on the Eastern seaboard, which is an immediate signal to make something hot and comforting. I am also a few hours post-root canal, so the only things I really want to eat are soft and comforting things.

Potatoes are like the quintessential cold weather food. Not only are there hundreds of different ways to make them, but they are filling and delicious. I love twice baked potatoes, but wanted to use up some ricotta that has been languishing in my fridge for a few days. I also pulled out some mint that was making its way towards the dark side and decided to try doing something with some Indian flavors. The garam masala is perfect for plenty of Indian flavors with not a lot of work. I also threw in some horseradish as a last minute flavor punch, just because I could.

These are tasty and easy, especially if you have a baked potato setting on your microwave, like I do. Even if you roast them in the oven, this recipe is definitely a no fuss, no muss sort of recipe that's perfect for those days you just don't want to put a lot of effort into what you eat.



Twice Baked Indian Stuffed Potatoes

2 large potatoes, baked and cooled
1/3 c ricotta cheese
1/2 tsp garam masala
1 tsp minced fresh mint
1 tsp horseradish
1/2 tsp salt

In a small bowl, combine ricotta cheese, garam masala, mint, horseradish, and salt until well-combined. Half potatoes and scoop out most of the potato flesh, leaving a nice 1/4" shell. Add potato flesh to cheese mixture and stir well. Scoop back into potato shells, filling generously. Place in preheated oven and bake 15-20 minutes, until heated throughout. Serve and enjoy!