Potent Potatoes

4 servings | 1 hour

In the tradition of yogic cooking, this spicy, hearty recipe is very tasty and health-promoting. The spices help to purify the blood, stimulate digestion, and increase energy. You may decrease the amounts of pepper and cayenne to suit your taste.


  • 4 large baking potatoes, well-scrubbed
  • 1/4—1/2 cup (65-125 ml) ghee or vegetable oil
  • 2-3 onions, chopped
  • 1/4—1/2cup (65-125 ml) ginger root, minced
  • 1/4 teaspoon caraway seeds
  • 1-2 Tablespoons (20-40 ml) garlic, minced
  • 1 teaspoon black pepper
  • 3/4-1 teaspoon turmeric
  • 1 teaspoon cayenne or crushed red chilies
  • 8 whole cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 2-4 Tablespoons (40-80 ml) soy sauce or salt to taste
  • 1/2 pint (500 ml) cottage cheese


  1. Toss potatoes in a small amount of oil and bake at 400° F (200° C) until soft all the way through (40-50 minutes).
  2. Meanwhile, heat ghee or oil in large skillet. Sauté onions and ginger until they begin to brown, then add garlic and spices and cook 4-5 minutes longer. Add a little water if necessary to keep from sticking to the pan. Add soy sauce (optional). Stir and remove from heat.
  3. Cut baked potatoes in half lengthwise. Scoop out the insides and combine with onion mixture. Add cottage cheese. Mix well and refill potato shells, covering each with grated cheese. 
  4. Broil potatoes until cheese is melted and bubbly. For a nice touch, garnish with bell pepper and pineapple (optional).


Optional Ingredients:

  • 1/2 pound (225 gram) cheese, grated
  • 1 red or green bell pepper, diced
  • 1/2 cup (125 ml) chopped pineapple, drained