Baked Potatoes ( Eat Well Stay Well Recipes )

by Tarla Dalal

Added to 12 cookbooks
This recipe has been viewed 5349 times

Baked potatoes, when stressed, one wants to hog onto high calorie foods, which adds those unwanted extra kilos. Here is a low calorie temptation using potatoes to relieve you from that danger. It is also rich in calcium, iron, vitamin a, and folic acid. However, remember anything in excess is bad for health. So, do not over indulge into this temptation — after all it has potatoes!

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Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 6 servings
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Ingredients

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 pepperto 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

Method
For the filling

Heat the oil in a pan, add the garlic, broccoli, corn, zucchini, red pepper, green chillies, mix well and sauté 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 200°c (400°f) for 5 to 7 minutes or till the cheese melts. Serve hot.

Nutrient values Per Serving