Ingredients

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)

Description

If You Want To Study The Art Of Meatless Barbecue, India Is The Place To Do It. This Nation Of More Than A Billion People Has More Vegetarians...

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