Potent Potatoes


  • 4 large baking potatoes, like idaho bakers
  • 1/4-1/2 cup oil or clarified butter (aka ghee)
  • 2-3 chopped onions
  • 1/4-1/2 cup gingerroot, finely minced
  • 1-2 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon Cayenne or crushed red pepper flakes
  • 8 whole cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2-4 tablespoons tamari or salt (to taste)
  • 1/2 pint cottage cheese (optional)
  • 1/2 lb Monterey jack Cheese, grated (optional)
  • 1 red bell pepper, diced diced (optional) or green bell pepper, diced (optional)
  • 1/2 cup chopped pineapples, drained (optional)


  1. Scrub potatoes, rub with small amount of oil, and bake at 400º until well done. 
  2. Heat clarified butter or oil in large skillet. 
  3. Saute onions and ginger until they begin to brown and then add garlic and spices and cook for 4–5 minutes longer. 
  4. Add a little water if necessary. 
  5. Add tamari or salt (opt.). 
  6. Stir and remove from heat. 
  7. Cut baked potatoes in half lengthwise, scoop out insides, and combine with Onion mixture. 
  8. Add cottage Cheese or paneer (opt.). 
  9. Mix well and refill Potato shells covering each with grated Cheese. 
  10. Broil until Cheese is melted and bubbly. 
  11. Garnish with bell pepper and pineapple(opt.). 
  12. Serve with yogurt.