Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust

Ingredients

• 2 teaspoons chopped peeled fresh ginger
• Coarse kosher salt
• ½ cup plain whole-milk Greek-style yogurt*
• 2 tablespoons fresh cilantro
• 3 large russet (baking) potatoes
• 1 serrano chile
• 1 tablespoon sesame seeds
• + 12 more ingredients
• • 1 green onion
  • 1 cup (packed) coarsely grated Monterey Jack cheese
  • ½ teaspoon ground cumin
  • 4 teaspoons vegetable oil
  • 2 teaspoons fresh lemon juice
  • ½ cup sesame seeds
  • disposable 11 ¾ x 8 ½ x 1 ¼-inch aluminum baking pan (for drips)
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 teaspoons sweet or hot paprika
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons butter

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 1 day ahead. Cover and chill. Cut potatoes horizon...

View full recipe at Epicurious