Curry Stuffed Potatoes

BOIL OR BAKE SOME POTATOES UNTIL THEY'RE COOKED THROUGH, BUT FIRM - NOT TOO SOFT.

WHILE THE POTATOES ARE COOKING, SAUTE A CHOPPED, LARGE ONION, SOME GARLIC AND GINGER (I LOVE GINGER PEOPLE MINCED GINGER - SO EASY!) IN OLIVE OIL. WHEN ONIONS ARE COOKED THROUGH AND SLIGHTLY BROWNED, ADD SALT, PEPPER AND HOT PEPPER SAUCE TO TASTE. THEN ADD A FEW TSP. OF CURRY POWDER. IN INDIAN COOKING, THIS SORT OF MIXTURE (ONIONS, GINGER, GARLIC & SPICES, ETC.) IS KNOWN AS A MASALA.

COOL THE POTATOES OFF IN COLD WATER. DEPENDING ON THEIR SHAPES, EITHER CUT THEM IN HALF OR CUT OFF THE TOP EDGE. THEN SCOOP OUT THE INSIDES (USE AN OXO MELON BALLER - IT'S A GREAT KITCHEN TOOL!), KEEPING A 1/4" OR SO MARGIN AROUND THE EDGES OF THE SHELL.

MASH THE POTATO INSIDES. MIX TOGETHER THE MASALA, MASHED POTATO AND SOME COTTAGE CHEESE. FILL THE POTATO SHELLS WITH THIS MIXTURE.

PUT A THIN SLAB OF PEPPER JACK CHEESE ON TOP OF EACH STUFFED POTATO.
BAKE AT 350 F FOR ABOUT 20 MINUTES, OR UNTIL CHEESE IS MELTED, AND POTATOES ARE HEATED THROUGH.

PUT UNDER BROILER FOR A FEW MINUTES TO BROWN THE TOPS. YUMMY!
IF YOU USE FINGERLING POTATOES, THESE MAKE A GREAT HORS D'OEUVRES! USE LARGER POTATOES FOR A MAIN DISH.

THIS IS MY FAVORITE CURRY POWDER BLEND, OF LATE.

BY THE WAY, IF YOU GO TO SEE THE PIPILOTTI RIST EXHIBITION MENTIONED IN THE PREVIOUS POST, MAKE SURE YOU SIT IN A COMFORTABLE POSITION WHILE ENJOYING THE SHOW. I WAS A FOOL! AFTER SLUMPING IN THE SLIPPERY TRAIN SEATS, THEN SITTING ON THE FLOOR, SLUMPING AGAINST THE BIG ROUND COUCH AT THE SHOW, AND RIDING (SLUMPED! DUH!) THE SAME SLIPPERY TRAIN SEATS BACK HOME, MY LOWER BACK WAS A HORRID MESS. THAT'S WHY I HAVEN'T POSTED IN A WHILE - I WAS HOBBLING AROUND FOR DAYS, THEN TRYING TO CATCH UP ON ALL I'D LEFT UNDONE WHILST HOBBLING. TAKE CARE OF YOUR BACK! :-)