Name: Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust
Yield: 6 Servings
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; 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)

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