4 russet baking potatoes
1/3 cup olive oil
3 onions
¼ cup ginger, minced
1 bulb garlic, minced
1 t black pepper
1 ½ t turmeric
1 t crushed red chiles or cayenne (more or less)
8 whole cloves
Seeds of 3 cardomon pods
½ t cinnamon
1/3 cup tamari sauce
½ pint cottage cheese
4 slices cheese, cut in half
1 bell pepper, finely diced
½ cup pineapple, chopped & drained
Bake potatoes at 400F until nice and soft on the inside, and crispy on the outside (about 1 hour). Meanwhile, heat oil in skillet and add onions and ginger. Saute’ until onions are well done. Add garlic and spices. Add water if it is sticking a lot. Cook until browned. Add tamari sauce. Cut baked potatoes in half lengthwise. Scoop out insides and combine with onion mixture. Add cottage cheese. Refill potato shells forming mounds on top. Cover with a slice of cheese and broil until very melted and golden. Garnish with bell peppers and pineapple.
Serves 4-8
This is a Yogi Bhajan recipe from a book called From Vegetables With Love by Siri Ved Kaur Khalsa