| 1 | Scrub the potatoes and bake them in a 400°F. oven for 1 hour or until done. |
| 2 | While the potatoes are baking, prepare the filling. |
| 3 | Saute the onions and carrots in the oil until they are tender, for about 10 minutes. |
| 4 | Add the bell pepper and spices and continue to saute for another minute or two, stirring. |
| 5 | Add a little water to the pan to prevent sticking, cover it, and cook for another 5 minutes, or until the bell pepper is just tender. |
| 6 | Stir in the cream cheese and add salt and pepper to taste. |
| 7 | Set aside. |
| 8 | When the potatoes are cool enough to handle, make a lengthwise cut in the top of each one and scoop out at least half of the contents. |
| 9 | If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about ?inch of potato clining to the skin. |
| 10 | Mash the scooped-out potato and then add it to the vegetable-cream cheese mixture. |
| 11 | Lower the oven heat to 350°F. |
| 12 | Fill the potato shells with this mixture and place them in an oiled baking dish. |
| 13 | Cover with foil and bake for 20 minutes. |
| 14 | Serve topped with spicy yogurt sauce. |
| 15 | Baked stuffed potatoes served with dal and your favorite chutney make a complete meal. |
| 16 | Note: this dish can be prepared ahead. |
| 17 | After stuffing the potatoes, wrap them well and refrigerate for up to two days. |
| 18 | When ready to serve, bake them in a 350°F. oven for about 45 minutes |
