Baked Ricotta-Stuffed Tandoori Potatoes Recipe

Preheat the oven to 400°F (200°C).

Wash and scrub the potatoes. Prick them all over with a fork.

Place the potatoes on a baking sheet and bake for 40-45 minutes, or until they are cooked through and tender.

Meanwhile, in a bowl, mix together the ricotta cheese, tandoori masala, lemon juice, olive oil, salt, and paprika.

Once the potatoes are cooked, remove them from the oven and let them cool slightly.

Slice off the top third of each potato. Scoop out the flesh, leaving a thin layer of potato inside the skin.

Mash the scooped-out potato flesh and mix it with the ricotta cheese mixture.

Spoon the mixture back into the potato shells.

Return the stuffed potatoes to the baking sheet and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro and serve hot.