Tibetan Potent Potatoes - cooking recipe

Ingredients

4 large baking potatoes, like idaho bakers
1/4 - 1/2 cup oil (aka ghee) or 1/4-1/2 cup clarified butter (aka ghee)
2 -3 chopped onions
1/4 - 1/2 cup gingerroot, finely minced
1 -2 tablespoon minced garlic
1 teaspoon black pepper
1/2 teaspoon turmeric
1/4 teaspoon caraway seed
1/4 teaspoon cayenne or 1/4 teaspoon crushed red pepper flakes
8 whole cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 -4 tablespoons tamari (to taste) or 2 -4 tablespoons salt (to taste)
1/2 pint cottage cheese (optional)
1/2 lb monterey jack cheese, grated (optional)
1 red bell peppers, diced diced (optional) or 1 green bell pepper, diced (optional)
1/2 cup chopped pineapple, drained (optional)

Preparation

Scrub potatoes, rub with small amount of oil, and bake at 400\u00b0 until well.
done. Heat clarified butter or oil in large skillet. Saute onions and.
ginger until they begin to brown and then add garlic and spices and cook.
for 4-5 minutes longer. Add a little water if necessary. Add tamari or salt.
(opt.), stir and remove from heat. Cut baked potatoes in half lengthwise,.
scoop out insides, and combine with onion mixture. Add cottage.
cheese(opt.). Mix well and refill potato shells covering each with grated.
cheese. Broil until cheese is melted and bubbly. Garnish with bell pepper.
and pineapple(opt.). Serve with yogurt.