Title: Indian-Style Stuffed Baked Potatoes with Bell
Categories: Entree Vegetarian
Yield: 4 Servings

		Chutney:
3		Red bell peppers
1/2	c	Tomato-vegetable juice or
		Water
1/4	c	Chopped cashew nuts; pan
		Toasted
1/8	ts	Cayenne pepper
		Salt to taste
		Potatoes and vegetables:
4	md	Baking potatoes
4		Carrots; scrubbed and sliced
		1/2 inch thick
2		Zucchini; halved and sliced
		1/2 inch thick
3		Yellow bell peppers; seeded
		And cut lengthwise in strips
		Drizzle olive oil or spray
1/2	c	Chopped cilantro
2/3	c	Shredded soy cheese
1 1/2	ts	Minced jalapeno peppers
		(more or less to taste)
1/2	ts	Salt (optional)
		Black mustard seeds (opt)

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

Potatoes and vegetables: Preheat oven to 400 degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and bell pepper on a non-stick baking tray or trays lined with parchment. Drizzle or spray with oil and toos to cover. Bake vegetables about 45 minutes, turning once, until tender and browned.

Remove baked potatoes from oven and cut in half lengthwise. Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato flesh, then mix in cilantro, soy cheese, jalapenos and salt if desired.

Spoon potatoe mixture into shells and return to oven for about 15 minutes to reheat. Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired. Serve 2 potato halves per person.

From Vegetarian Times, October 1993

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