| • | Peel the skin of the potatoes and bake them in the oven at 400 F for an hour.
|
| • | To prepare the stuffing, take oil in a pan and heat it. Add chopped onion and diced carrot.
|
| • | Add coriander powder, haldi powder and cardamom powder to it.
|
| • | Saute for about 10 minutes and then put the chopped bell pepper.
|
| • | Saute for two more minutes and then add some water, and cover the pan.
|
| • | Cook for about 5 minutes so that the bell peppers become soft.
|
| • | Now add cream cheese, pepper and salt to it.
|
| • | Mix well and remove the pan from the flame. The stuffing is now ready.
|
| • | Take out the baked potatoes from the oven and allow them to cool.
|
| • | Scoop out the inner portion of the potato leaving a hole inside the potato.
|
| • | Mash the scooped portion of the potato and add it to the stuffing mixture.
|
| • | Now lower the oven to 350F.
|
| • | Stuff the potatoes with the filling mixture.
|
| • | Grease the baking dish with oil and put the stuffed potatoes.
|
| • | Cook them in the oven for around 20 minutes.
|
| • | Enjoy baked stuffed potatoes topped with spicy yoghurt sauce. |
