Grilled Stuffed Potatoes with Mediterranean-Spiced Filling
30 minutes
922 reads
About Grilled Stuffed Potatoes with Mediterranean-Spiced Filling
These Grilled Stuffed Potatoes offer a delicious fusion of flavors, blending the heartiness of potatoes with a vibrant Mediterranean-inspired filling. Imagine juicy tomatoes, crisp bell peppers, and briny olives mingling with aromatic herbs and spices, all nestled within perfectly grilled potato halves.
This recipe is incredibly versatile and perfect for a quick weeknight meal, a satisfying lunch, or a unique appetizer for a gathering. The combination of grilling and the flavorful filling creates a truly unforgettable taste experience.
Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and delivers restaurant-quality results. Get ready to tantalize your taste buds!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- 1 tbsp Corn
- 1 Onion chopped, copped tbspn, medium sized
- 1 Bell Peppers chopped tbspn
- 1 Tomato chopped tbspn
- 1 Olives chopped green tbspn
- 1 Onions chopped tbspn, green
- 1 Chilli chopped, green
- 1.5 tsp Salt or as per taste
- Salt black, taste
- 1/2 Olive Oil tspn
- Pepper crushed, black, crushed black papper
- 1/2 Chillies mirch, flacks tspn
- 1/2 Oregano Flakes oragano tspn
- 1/2 Herbs mix tspn
- Mozzarella Cheese or topping for topping
- Tomato Ketchup or cream and mustard cream, or mustard
- 4 Hung Yogurt tbspn
- Fenugreek Leaves kasuri methi, dried fenugreek leaves -1 tspn
- 1/2 Chaat Masala tspn
- 1.5 tsp Salt or as per taste
- 1/4 Garlic Powder tspn
- 1/4 Salt black, tspn
- 1 Olive Oil tspn
- 4 leaves Mint Leaves to5
Instructions
Prepare the Potato & Marinade
- Wash and thoroughly scrub the potatoes. Microwave or bake until tender, then cut in half lengthwise. Scoop out some of the potato flesh, leaving a 1/2 inch border.
- In a bowl, combine the yogurt, fenugreek leaves, chaat masala, salt, black salt (if using), and finely chopped mint. Mix well. Add the scooped potato flesh to the mixture and set aside for 10 minutes to marinate.
Make the Filling
- Heat the olive oil in a pan over medium heat. Sauté the onion until softened. Add the bell pepper, green chili (if using), and cook for 2-3 minutes until slightly tender.
- Stir in the corn, olives, tomato, oregano, mixed herbs, garlic powder, salt, pepper, and red pepper flakes (if using). Cook for another 2-3 minutes until heated through.
Assemble and Grill
- Spoon the filling into the prepared potato halves. Top with mozzarella cheese.
- Preheat your grill or broiler. Place the stuffed potatoes on a baking sheet and grill for 5-7 minutes, or until the cheese is melted and bubbly and the potatoes are heated through. Watch carefully to prevent burning.
Garnish and Serve
- Remove from the grill and garnish with a dollop of ketchup or mustard, and fresh mint. Serve immediately and enjoy!
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of smoked paprika to the filling.
- If you don't have a grill, you can bake the potatoes in a preheated oven at 400°F (200°C) for 15-20 minutes.
- Feel free to experiment with different cheeses, such as cheddar or feta, for variations in taste and texture.
- To make ahead, prepare the filling and marinade separately. Assemble just before grilling for the best results.
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Recipe Nutrition
Calories: 497kcalCarbohydrates: 14gProtein: 12gFat: 45gSaturated Fat: 2gPolyunsaturated Fat: 12.9gMonounsaturated Fat: 25.8gSodium: 3620mgFiber: 2gSugar: 10g
Thakkar Dhara Shah
Articles: 17
6 Comments
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This is delightful! Thanks for the recipe.
What a great recipe! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
This is sooo yummy recipe which you have shared!
Excellent…!!!
What a great recipe! Thanks for sharing.