Sesame Seed Yogurt Baked Potatoes Recipes

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ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS



Roasted Sweet Potatoes With Yogurt And Sesame Seeds image

You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.

Provided by Tamar Adler

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 Japanese sweet potatoes (or regular ones if you can't find the Japanese kind)
1/4 cup olive oil, plus more for drizzling
Kosher salt
1 cup full-fat Greek yogurt
3 tablespoons lemon juice
2 tablespoons toasted sesame seeds
1/4 cup red onion, medium dice
1/4 teaspoon finely minced garlic
1 1/2 tablespoons Thai fish sauce
1 tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
1/4 cup coarsely chopped parsley
Maldon sea salt

Steps:

  • Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
  • Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
  • Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
  • Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams

BAKED POTATOES WITH CREAMY HERB TOPPING



Baked Potatoes with Creamy Herb Topping image

Provided by Ellie Krieger

Categories     side-dish

Time 1h20m

Yield 4 servings, serving size, 2 tablespoons

Number Of Ingredients 5

4 small russet potatoes (about 1 1/4 pound total)
1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives

Steps:

  • Preheat the oven to 450 degrees F.
  • Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
  • Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
  • Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
  • Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

BAKED POTATOES WITH YOGURT AND SOUR CREAM



Baked Potatoes with Yogurt and Sour Cream image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 5

4 Idaho russet baking potatoes
1/2 cup Greek yogurt
1/2 cup sour cream
2 tablespoons chopped fresh chives, plus extra for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
  • Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
  • When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.

BAKED POTATOES WITH YOGURT CHEESE



Baked Potatoes with Yogurt Cheese image

Baked potatoes get a lift when topped with this tangy yogurt cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 2

4 medium russet potatoes
Easy Yogurt Cheese

Steps:

  • Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
  • Split potatoes open with a fork; serve with a yogurt cheese.

Nutrition Facts : Calories 199 g, Fat 1 g, Fiber 4 g, Protein 7 g

CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST



Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust image

Provided by Steven Raichlen

Categories     Potato     Side     Vegetarian     Yogurt     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

Potatoes and stuffing:
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
Yogurt-spice paste
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)
Special Equipment
disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

Steps:

  • For potatoes and stuffing:
  • Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • For yogurt-spice paste:
  • Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
  • Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
  • Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
  • Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

BAKED SESAME POTATOES



Baked Sesame Potatoes image

Make and share this Baked Sesame Potatoes recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

4 potatoes, unpeeled
1 tablespoon sesame oil
black pepper, coarsley ground to taste
salt, to taste

Steps:

  • Scrub potatoes and cut in half.
  • Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt.
  • Bake on a baking sheet until tender, turning partway through (about 45 minutes).

Nutrition Facts : Calories 194.1, Fat 3.6, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

CHEESE-STUFFED POTATOES/YOGURT-SPICE/SESAME SEED CRUST



Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust image

If you want to study the art of meatless barbecue, India is the place to do it. So says Steve Raichlen in his Globe-Trotter Guide to BBQ.This nation of more than a billion people has more vegetarians than there are people in the USA. Over the centuries, Indian grill masters have evolved a higly sophisticated style of vegetarian barbecue - dishes bursting with flavor (not to mention dairy and grain proteins). Their grilling is so complex and satisfying, you'll never miss the meat! Tandoori "aloo" potato - turns up at grill parlors throughout northern India. The best Raichlen has 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. What's not to like? If unable to find the yogurt for some reason, place regular yogurt in cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain & voilá! Bon Appetit Magazine, July 2009 edition. There are cooling times that vary - depending on when you serve these wonderful potatoes.:)

Provided by Manami

Categories     Potato

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup packed coarsely grated monterey jack cheese (about 4 ounces)
3 large unpeeled russet potatoes, scrubbed (each about 16 ounces)
2 tablespoons butter, melted
2 tablespoons chopped fresh cilantro
1 green onion, finely chopped
1 serrano chili, seeded, minced
1 tablespoon sesame seeds
coarse kosher salt
2 garlic cloves, coarsely chopped
2 teaspoons chopped peeled fresh ginger
2 teaspoons sweet paprika or 2 teaspoons hot paprika
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain whole-milk Greek yogurt (A thick yogurt, sold at Whole Foods Market or Trader Joes or at Greek markets)
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds (about 2.6 ounces)

Steps:

  • POTATOES & STUFFING:.
  • Position rack in center of oven and preheat to 400°F
  • Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes.
  • Transfer to platter and let stand until cool enough to handle. ( Can be made 1 day ahead; Cover and chill.)*.
  • Cut potatoes horizontally in half.
  • Using spoon, scoop out pulp, leaving 1/3-inch-thick shell.
  • Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds.
  • Season potato mixture generously with salt and pepper; divide among potato shells.(Can be made 6 hours ahead.)**
  • Cover and chill.
  • YOGURT-SPICE PASTE:.
  • Combine first 6 ingredients in processor.
  • Using on/off turns, blend until mixture is finely chopped.
  • Add yogurt, oil, and lemon juice and process until smooth puree forms.
  • Transfer to small bowl.
  • Season to taste with salt and pepper.(Can be made 6 hours ahead.)***
  • Cover and refrigerate.
  • Remove top rack from grill.
  • Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner).
  • Add enough water to pan to reach depth of 1 inch.
  • Prepare barbecue (medium heat).
  • If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan.
  • If using 3-burner gas grill, light burners on left and right, leaving center burner off.
  • If using 2-burner gas grill, light burner on side opposite disposable pan.
  • Return top rack to grill.
  • Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
  • Place sesame seeds on small plate.
  • Place half of yogurt-spice paste in shallow bowl and reserve.
  • Spread remaining yogurt-spice paste over top of potato filling in each potato half.
  • Sprinkle with half of sesame seeds.
  • Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds.
  • Place potatoes atop foil on grill rack above disposable pan.
  • Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes.
  • Transfer potatoes to platter and serve.

Nutrition Facts : Calories 357.3, Fat 19.6, SaturatedFat 7.4, Cholesterol 26.9, Sodium 529.9, Carbohydrate 37, Fiber 6.2, Sugar 1.8, Protein 11.1

YOGURT & SPICE CRUSTED ROAST POTATOES



Yogurt & spice crusted roast potatoes image

A superhealthy side dish which goes especially well with Indian mains

Provided by Deena Kakaya

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 8

500g baking potatoes , quartered
250g natural set yogurt
1 large green or red chilli , finely chopped
small piece ginger , grated
1 garlic clove , crushed
1 tbsp olive oil
1 ½ tbsp gram or plain flour
1 tsp each ground coriander and ground cumin

Steps:

  • Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
  • Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium

POTATOES WITH SESAME SEEDS



Potatoes with Sesame Seeds image

Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure they're completely cool before you start. This recipe is courtesy of Madhur Jaffrey.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 3h15m

Number Of Ingredients 8

2 pounds russet or Yukon Gold potatoes (about 3)
6 tablespoons vegetable oil
2 teaspoons whole cumin seeds
2 teaspoons black mustard seeds
2 tablespoons sesame seeds
Kosher salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice

Steps:

  • Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
  • Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
  • Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.

BAKED POTATOES WITH YOGURT CHEESE



Baked Potatoes with Yogurt Cheese image

SECRET INGREDIENT Made by draining yogurt to remove excess moisture, yogurt cheese is a tangy, low-fat alternative to sour cream. Once you've discovered how easy it is to prepare, you'll find many ways to use it-on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables. Try it plain or flavored with the variation that follows.

Yield serves 4

Number Of Ingredients 4

2 cups plain low-fat yogurt
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
4 medium russet potatoes, scrubbed

Steps:

  • Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl. Fill sieve with yogurt. Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).
  • Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Preheat oven to 400°F. Prick potatoes in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes (depending on size).
  • Split potatoes open with a fork; serve with yogurt cheese.
  • Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely. Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese
  • Yogurt cheese can be refrigerated up to 1 week in an airtight container. Before serving, pour off any liquid that may have accumulated.
  • (Per Serving)
  • Calories: 199
  • Fat: 2g (1.3g Saturated Fat)
  • Protein: 7.2g
  • Carbohydrates: 40.7g
  • Fiber: 4g

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From more.ctv.ca


RECIPE: ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS
Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
From goldengateorganics.com


SESAME SOY ROASTED POTATOES | THE LITTLE POTATO COMPANY
Preparation. Step 1 out of 4. Heat frying pan over medium heat. Add oil and fry potatoes for 15 minutes or until crispy and cooked through. Step 2 out of 4. While potatoes are cooking, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar has dissolved. Step 3 out of 4. After 10 minutes, add soy mixture to the pan and bring ...
From littlepotatoes.com


BAKED POTATOES WITH YOGURT AND SOUR CREAM - ME, MYSELF, AND INA
2019-09-05 Baked Potatoes with Yogurt and Sour Cream. By Katie Roche • 05 Sep, 2019 • I'll just be up-front here: my main concern about this was how to write an entire post about a recipe that is entirely explained in its title. "Baked potato" - get a potato. Bake it. The end. So obviously, this post might not be very long, and will probably be about as good as the idea of including a …
From memyselfandina.com


CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME …
Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust is a gluten free and vegetarian side dish. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 228 calories, 6g of protein, and 13g of fat each. A mixture of russet potatoes, ground coriander, ginger, and a handful of ...
From fooddiez.com


OLIVE OIL YOGURT WHIPPED POTATOES WITH SUNFLOWER SEED DUKKAH …
To make the dukkah. Toast sunflower seeds over medium heat in a dry pan. Once the seeds become fragrant (1-2 minutes) remove them from the heat and place into a bowl. Next toast the sesame seeds and whole spices. Place the remaining ingredients for the dukkah into a blender or food processor along with the toasted spices, seeds, and nuts.
From potatogoodness.com


POTATOES WITH SESAME SEEDS - BIGOVEN
Heat some oil in a pan. When hot, throw in all the seeds. When the black mustard seeds begin popping, throw in the potatoes and other spices. Cook until the potatoes are as done as you like them. This also comes from Madhur Jaffrey. From: [email protected] (Chuck Narad). rfvc Digest V94, Aug. 30, 1994.
From bigoven.com


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