Baked Potatoes




For the Filling

1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped broccoli
1/2 cup sweet corn kernels
1/2 cup finely chopped zucchini
1/2 cup finely chopped red pepper
2 red chillies , finely chopped
1 tbsp corn flour mixed with 1/4 cup of milk
salt and pepper to taste

Other Ingredients

6 large potatoes , boiled and unpeeled
salt to taste
12 tbsp grated mozzrella cheese for topping
1/4 tsp oil for greasing


For the Filling

Heat the oil in a pan, add the garlic, broccoli, corn, zucchini, red pepper, green chillies, mix well and saute on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the corn flour and milk mixture, salt and pepper, mix well and simmer till it thickens.
Remove from the flame, divide into 6 equal portions and keep aside.

How to Proceed

Make criss cross insertions halfway through each potato keeping the base intract.
Press the base lightly so that the slits open up, making enough space to stuff the filling.
Sprinkle salt on a potato and stuff with a portion of the filling
Sprinkle 2 tbsp cheese over it and keep aside.
Repeat with the remaining ingredients to make 5 more stuffed potatoes.
Arrange the potatoes on a greased baking tray and bake in a pre- heated oven at 200c (400f) for 5 to 7 minutes or till the cheese melts.
Serve hot.

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