Name: Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust
Yield: Makes 6 servings
Ingredients: 3 large unpeeled russet potatoes (each about 16 ounces), scrubbed; 1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces); 2 tablespoons (1/4 stick) butter, melted; 2 tablespoons chopped fresh cilantro; 1 green onion, finely chopped; 1 serrano chile, 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 teaspoon ground cumin; 1/2 cup plain whole-milk Greek-style yogurt*; 4 teaspoons vegetable oil; 2 teaspoons fresh lemon juice; 1/2 cup sesame seeds (about 2.6 ounces); disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

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Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed CrustHans Gissinger

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

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