Geesh, the name of this recipe reminds me of the old Mc Donald's commercial "two all beef patties specialsaucelettucecheesepicklesonion on a sesame seed bun"

I picked out a couple of huge baking potatoes. Rubbed them with oil and sprinkled with sea salt, getting them ready for the oven.

C'mon, lets get the ingredients together.

I got together the butter, spices, herbs, cheese and sesame seeds.

Baked the potatoes until they were tender. Then I cut them in half lengthwise and scooped out the pulp leaving about 1/4 inch thick shell.

To the pulp I added the spices, herbs, butter, cheese, green onion and some sesame seeds. This was generously sprinkled with salt and pepper. This mixture was then put back into the shells.

The recipe called for Greek style yogurt for the spice paste. Since I didn't have any, I placed some plain unflavored yogurt in a strainer lined with cheese cloth; and left in the refrigerator overnight to drain. I was then left with a nice thick yogurt.
In the blender I put in the spice paste spices, then the oil, lemon juice and the yogurt.

The spice paste is then spread over the potatoes and the potatoes are sprinkled with sesame seeds.

The bottom of the potatoes are then dipped into the remaining spice paste and sesame seeds. Oh my gosh, does it get any better than this?

The recipe calls for these to be grilled but I baked them instead. I can't wait to cook them on the grill, they would be a treat for sure.

oooo look at these beauties.

Rich creamy potato filling with a nice spicy outer crunch. Can't wait to make these again.

Here's the recipe I used.

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Cheese Stuffed Potatoes Yogurt-Spice Paste Sesame Seed Crust

vegetables, bar-b-q

  potatoes and stuffing
3 large russet potatoes; unpeeled, scrubbed
1 cup packed Monterey Jack cheese; coarsely grated
2 tablespoons 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 cloves garlic; coarsely chopped
2 teaspoons chopped fresh ginger; peeled
2 teaspoons sweet or hot paprika
1 teaspoon Salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain yogurt; greek style**
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds
  disposable aluminum baking pan
  11 3/4X8 1/2X 1 1/4 inches

Potatoes and stuffing:
Position rack in center of oven and preheat to 400°F. Place potatoes
directly on oven rack and bake until tender when pierced with fork, about 1
hour 15 minutes. Transfer to platter and let stand until cool enough to
handle.
Do Ahead:Can be made one day ahead. Cover and chill.

Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving
1/2-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in
cheese, melted butter, cilantro, green onion, chile, and sesame seeds.
Season potato mixture generously with salt and pepper; divide among potato
shells
Do Ahead: Can be made six hours ahead. Cover and chill.

Yogurt-Spice Paste:
Combine first 6 ingredients in processor. Using on/off turns, blend until
mixture is finely chopped. Add yogurt, oil, and lemon juice and process
until smooth puree forms. Transfer to small bowl. Season to taste with salt
and pepper.
Do Ahead: Can be made six hours ahead. Cover and refrigerate.

Remove top rack from grill. Place disposable aluminum baking pan in center
of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner)
Add enough water to pan to reach depth of 1 inch.
Prepere barbecue (medium heat.) If using charcoal grill, light briquettes
in chimney and pour half onto rack on each side of disposable pan. If using
3 burner gas grill, light burners on left and right, leaving center burner
off. If using 2 burner gas grill, light burner on side opposite disposable
pan. Return top rack to grill. Place sheet of foil on grill rack above
unlit burner; brush with vegetable oil.
Place sesame seeds on small plate. Place half of yogurt-spice paste in
shallow bowl and reserve. Spread remaining yogurt-spice paste over top of
potato filling in each potato half. Sprinkle with half of sesame seeds. Dip
bottom of each potato half into reserved spice paste, then dip into
remaining sesame seeds. Place potatoes atop foil on grill rack above
disposable pan. Cover barbecue and grill until potatoes are heated through
and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and
serve.

**a thick yogurt; sold at some supermarkets and specialty food stores and
Greek markets. If unavailable, place regular yogurt in cheesecloth-lined
strainer set over large bowl. Cover and chill overnight to drain.

Notes:  bon appetit July 2009

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Trader Joe's is selling a product called Wasabi WOW. You must avoid these at all costs, they are evil.
You are enticed by the succulent soft dried cranberries, the crunchy saltiness of the almonds and the slight sweetness of the perfectly roasted peanuts, then you are lured back by the sweetness of the golden raisins.
Then it happens BAM!!!!!!!!!! your mouth is assaulted with a burning sensation, your eyes are watering and your ears are ringing. Through your tears you reach back into the bowl to hopefully pick out a sweet cranberry or raisin to soothe the assault upon your person. Here's where the evil-ness of it all comes in. Will you get a nice sweet fruit...a nice salty cruncy nut...something soothing..or another wasabi pea assault.
Oh the evil-ness of it all bwwwaahhhahahahahahahaha.

I want you to know that I thoroughly researched this by eating this bowl full all by myself before reporting.

When I made the Buttermilk Pie the other day I didn't have any biscuit mix the recipe called for, so I quickly mixed up a batch. Here's what I did.

Gathered the ingredients and got to work.

Since I'm lame and can't read, I sifted the baking powder, sugar and the flour. Not the baking powder and sugar_into_the flour.

Blend in the oil. I don't have a pastry blender so I use a wire whisk and just "pounce" it all around.

Blend it in really good.

I store mine in an old peanut butter jar.

Or I use it to make.

Beautiful drop biscuits,

that I cram with butter.

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'bisquick' Substitute

quick breads/biscuts

1 tablespoon baking powder
1 1/2 teaspoons sugar
1 1/8 cups flour
2 1/2 tablespoons canola oil

Sift together powder and sugar into flour. Sift together twice into large
mixing bowl. Slowly add oil, cutting in with pastry blender (or 2 knives),
until mix is consistency of corn meal. Store in tightly covered container
at room temperature or may be refrigerated. Spoon lightly into cup and
level with spatula. Use for pancakes, waffles, biscuits, coffee cake.

Notes:  Mimi's Cyber-Kitchen

** Exported from Now You're Cooking! v5.84 **

A handy recipe to have around.

I love falafel. I don't always have easy access to it, so when I saw this recipe on my cooking group I had to try it. 

Gathered all the goodies and dove right in. Let's make some falafel.

Placed the garbanzo beans and onion in the food processor and added the bread cubes,

then the spices.

Whirred it up into a paste,

and transferred to a bowl.

Now, here's where I made my mistake. I just dumped the egg and lemon juice into the bean mix. I should have added them little by little, stirring after each addition.

I ended up with a loose wet mix.

To which I added more garbanzo beans that I pulverized in the food processor and more bread crumbs. I also put them in the fridge for a while hoping that would help.

Once I got a workable mixture I coated them with bread crumbs and fried.

My first patties were too big and fell apart when I fried them.

So I made smaller patties that worked out beautifully.

Nice and crunchy on the outside, smooth and spicy on the inside.

I took some to work the next day to share with my co workers. I have a few that are game to sampling  my new recipes, and offer me good feedback. One co worker that had lived in Israel for a year and said they were delicious, high praise indeed.

This is the recipe I used. 

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Falafel

1 1/2 cups cooked fava or garbanzo beans
1  onion, cut in 8
2-3 cloves garlic
1 tbsp. lemon juice
1/2 cup fresh bread, cubed or crumbs
1/4 tsp. cumin seeds
1 tbsp. crushed dried red chilies
1 tbsp. chopped fresh parsley
  salt and freshly ground pepper; to taste
1  egg, beaten
1/3 cup dry fine bread crumbs
  vegetable oil for deep frying
4 pieces pita bread, warmed
  shredded lettuce
  onion slices
  tomato slices
  hot pickled green pepper or harissa
1 tbsp. tahini

Process fava or garbanzo beans, onion, garlic, bread, cumin, and chilies in
a blender or food processor until smooth, then spoon mixture into a bowl.
Add parsley salt, pepper, lemon juice, and egg; mix well.  Form in 8 balls
and coat in bread crumbs. Flatten balls slightly to form oval shapes.

EITHER:
Half fill a deep fryer or sauce pan with oil; heat to 375°F. Fry Falafel, a
few at a time, 3 minutes or until golden brown.  Drain on paper towels.

OR:
Bake at 375F on a greased cookie sheet for 30 minutes.

Cut pita bread in half and open to form pockets.  Put 1 Falafel into each
pocket with lettuce, onion, and tomato slices and serve hot with a pepper
or harissa on the top.

Notes:  Mark on rfc

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Spicy and wonderful. Definitely something I'll do again.