uit ? Potatoes and vegetables: Preheat oven to 400 degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and bell pepper on a non-stick baking tray or trays lined with parchment. Drizzle or spray with oil and toos to cover. Bake vegetables about 45 minutes, turning once, until tender and browned. Remove baked potatoes from oven and cut in half lengthwise. Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato flesh, then mix in cilantro, soy cheese, jalapenos and salt if desired. Spoon potatoe mixture into shells and return to oven for about 15 minutes to reheat. Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired. Serve 2 potato halves per person. From Vegetarian Times, October 1993 Converted by MMCONV vers. 1.40 --- From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini Main Ingredient: PotatoCuisine: Uncategorized More like this... Indian-Style Stuffed Baked Potatoes North Indian Baked Stuffed Potatoes (Dj/ws) Spanish-Style Stuffed Bell Peppers Chicken-Stuffed Bell Peppers Spanish Style Indian Style Baked Fish (Dairy) Ingredient Insight - look inside this recipe Carrot Cashew Cayenne Chutney Cilantro Jalapeno Mustard Olive Oil Potato Red Bell Pepper Salt Tomato Yellow Bell Pepper Zucchini Stuffed Main dishes Vegetarian Cheese Cilantro Bell pepper Mustard Carrot Olive oil Potato Tomato Dinner for flavor and categorization Recent searches: ptatoes pecan bour persimmon muffins stir fry chicken cashew nuts chicken rolls crescent italian wheat bread blackened ahi nam bread cherry compote sausage tomato paste cream bok cho noodles postman asparagus roasted parmesan crispex oats walnut coconut macaroons sausage rice chicken olive garden tiramisu sauce taco green pork loin cranberry