Cheese-Stuffed Potatoes with Yoghurt-Spice Paste and Sesame Seed Crust

Ingredients for Cheese-Stuffed Potatoes with Yoghurt-Spice Paste and Sesame Seed Crust

• 3 large unpeeled russet potatoes (each about 450g ), scrubbed

• 120g (packed) coarsely grated Monterey Jack cheese (about 110g )

• 2 tablespoons (1/4 stick) butter, melted

• 2 tablespoons chopped fresh coriander

• 1 spring onion, finely chopped

• 1 serrano chilli, seeded, minced

• 1 tablespoon sesame seeds

• Coarse kosher salt

• 2 garlic cloves, coarsely chopped

• 2 teaspoons chopped peeled fresh ginger

• 2 teaspoons sweet or hot paprika

• 1 teaspoon salt

• 1 teaspoon ground coriander

• 1/2 teaspoons ground cumin

• 120ml plain whole-milk Greek-style yoghurt*

• 20ml vegetable oil

• 2 teaspoons fresh lemon juice

• 120ml sesame seeds (about 70g )

• disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

How to make Cheese-Stuffed Potatoes with Yoghurt-Spice Paste and Sesame Seed Crust

Position rack in centre of oven and preheat to 204°C. 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. DO AHEAD: 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, coriander, spring onion, chilli, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yoghurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.

Remove top rack from grill. Place disposable aluminum baking pan in centre 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 centre 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 yoghurt-spice paste in shallow bowl and reserve. Spread remaining yoghurt-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 centre, 25 to 30 minutes. Transfer potatoes to platter and serve.

A thick yoghurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yoghurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.