Stuffed Tandoori Potatoes

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12 small red-skinned potatoes (about 2 pounds)


2 tablespoons vegetable oil

1 medium onion, finely chopped

1 garlic clove, minced

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

2 cups finely shredded green cabbage

1 medium tomato, seeded and finely chopped

2 tablespoons coarsely chopped cashews

2 tablespoons finely chopped cilantro

1/2 cup grated Gouda or mild Cheddar cheese

Freshly ground black pepper

2 tablespoons melted butter

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