Monday, June 28, 2010

Grilled Stuffed Potatoes

This month's contest for Manjula's Kitchen features a few ingredients, and I have been juggling with ideas to come with a recipe for the whole month. I just could not marry them successfully enough, hence my delay to come up with something suitable for the season, creative and yet balanced. Cooking for me is a creative process and at times the Muse is bemusing rather than inspiring, for the daylight can expose those would-be-so-good thoughts!
And sometimes it just happens- you open the fridge, have a roundabout look and BINGO! That is pretty much how I plan my menu. In fact, my kitchen motto's : "no ingredient left behind"... Not all at the same time though:)
Since it is summertime, hot in Texas and everywhere else around, I thought that the potatoes on grill would be fantastic. Just to prove it wrong that grilling is not just for meat-eaters and not boring- OH NO!
So it all starts with the "earth apple" -(pomme de terre)- the Mighty Potato. It was scrubbed, rubbed, cooked, stuffed and grilled- Poor Thing! This too- all in one day!

Here is how I did it...


  • 8 potatoes (about same size)
  • 8 oz cream cheese
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped black olives
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 15 black peppercorns
  • 4 tablespoons yogurt
  • 1 teaspoon salt
  • 1 teaspoon mild curry powder

  • Wash and scrub the potatoes. Using a spiral vegetable cutter (or an apple core remover), drill and remove the potato core. If you do not have these tools, first cook the potatoes, and then use a sharp knife to carve the center out).
  • Cook the potatoes, making sure they are not overcooked.
  • Peel the skins off, set them aside to cool.
  • Grind the garlic and peppercorns to a coarse mass.
  • Add salt, oil, yogurt and mix well.
  • Slightly melt the cream cheese and add in the olives, bell pepper and curry powder. Mix well.
  • Fill in a wide tip syringe with the cream mixture and fill in the potatoes. Again, if you do not have this tool, accurately use your finger to push the cheese stuffing in.

  • Lay them all on a baking tray and spread the garlic sauce over the potatoes, making sure all sides are well covered in sauce.
  • Grill them or broil them on high till golden- brown. Remove and serve them hot.
  • As a final touch, lay them on a bed of red cabbage leaves, for added drama. Voila! A very simple and full of flavour and crunch potato!

Exactly one day later: my garlicky leftover hero was enjoyed for lunch, with a healthy dollop of sour cream. No regrets. The only regret I have is I have not sliced a tato lengthwise for the pic. Next time.

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