Baked Stuffed Potato Skin




4 potatoes grated cooking cheese, for baking oil for deep-frying salt and black pepper (kalimirch) powder to taste

For the mushroom filling

4 tbsp finely chopped mushrooms (khumbh)
1 tbsp chopped onion
1 tsp plain flour (maida)
1 green chilli, finely chopped
1/4 tsp dried oregano
3/4 cup White Sauce
2 tsp butter
salt to taste

For the corn filling

1 1/2 cups cooked corn
1 onion, chopped
1 green chilli, chopped
2 tbsp grated processed cheese
2 tbsp milk
2 tbsp fresh cream
2 tsp cornflour
2 tbsp butter
a few drops of tobasco or capsico sauce
salt to taste


Boil the potatoes. Cut them lengthwise and scoop out leaving fairly thick walls.
Deep fry the potatoes in hot oil until crisp or light pink in colour.
Sprinkle salt and pepper over the potatoes.

For the mushroom filling

Heat the butter and fry the onion for 1/2 minute.
Add the flour and green chilli and fry for a few seconds.
Add the mushrooms and oregano and cook for 2 minutes or until soft. Add salt.
Add the white sauce and mix well.

For the corn filling

Heat the butter and fry the onion for 1/2 minute.
Add the green chilli and fry again for a few seconds.
Add the corn and cook for a few minues.
Mix the milk, cream and cornflour and add to the corn. Cook again for a few minutes, adding salt.
Take off the fire, add the cheese and a few drops of Tabasco or Capsico sauce.

How to proceed

Put either the mushrooms or corn filling inside the fried skins.
Srpinkle the cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 5 minutes.
Serve hot.

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