Baked Potatoes with Broccoli and Red Pepper


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4/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 149 cookbooks   This recipe has been viewed 34586 times

Potatoes are an excellent food choice in you first trimester and even the pre-pregnancy period when you need to stock up on folic acid and iron. The skin of the potato (which we always discard) is edible and is a rich source of folic acid. If you scrub the potatoes really well before you cook them, you do not really need to peel them. Broccoli is another good source of folic acid apart from providing for plenty of fibre. The cheese and cream add calcium to this dish and the red pepper is great for vitamin C.

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Baked Potatoes with Broccoli and Red Pepper recipe - How to make Baked Potatoes with Broccoli and Red Pepper

Preparation Time:    Cooking Time:    Baking Time:  10 mins.   Baking Temperature:  200°C (400°C)   Total Time:     Makes 8 potatoes
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Ingredients
4 large par-boiled potatoes (unpeeled)
salt for sprinkling

For The Filling
1 cup finely chopped broccoli
1 cup finely chopped red capsicum
1 tbsp butter
2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped green chillies
1/4 cup fresh cream
salt and freshly ground black pepper (kalimirch) to taste
3/4 cup grated mozzrella cheese or processed cheese
Method
For the filling

  1. Heat the butter in a broad non-stick pan, add the broccoli, red pepper, garlic and green chillies and sauté on a medium flame for 2 to 3 minutes.
  2. Add the fresh cream, salt and pepper and cook on a medium flame for 2 more minutes. Remove from the flame.
  3. Add the mozzarella cheese and mix well.
  4. Divide the filling into 8 equal portions and keep aside.

How to proceed

  1. Cut each boiled potato into 2 halves horizontally.
  2. Scoop the potato halves, using a spoon so that a depression is created for the filling.
  3. Sprinkle some salt over each potato halve and fill each potato halve with one portion of the filling.
  4. Align the potatoes on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or until the cheese melts.
  5. Serve immediately.
Accompaniments

American Sweet Corn Salad 
Baby Corn and Mushroom Salad 
Banana and Cucumber Salad 
Bavarian Salad 
Bean and Capsicum Salad ( Healthy Soups and Salads Recipe) 

Nutrient values per piece
Energy 124 calories
Protein 3.2 gm
Carbohydrates 13.3 gm
Fat 6.5 gm
Vitamin A 394.0 mcg
Calcium 76.8 mg
Folic acid 15.7 mcg
Vitamin C 35.6 mg
Iron 0.5 mg
Energy 124 calories
Protein 3.2 gm
Carbohydrates 13.3 gm
Fat 6.5 gm
Vitamin A 394.0 mcg
Calcium 76.8 mg
Folic acid 15.7 mcg
Vitamin C 35.6 mg
Iron 0.5 mg

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook

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Reviews

Baked Potatoes with Broccoli and Red Pepper
5
 on 26 Feb 16 10:16 AM


Just perfect
Baked Potatoes with Broccoli and Red Pepper
5
 on 06 Apr 14 02:22 PM


Yummy!!! these baked potatoes are simply delicious... was so quick to make... I was a little unsure about making this dish with the potato skin still on... but once made and eaten i loved it... in fact it gave a nice texture to the whole experience...
Baked Potatoes with Broccoli and Red Pepper
5
 on 04 Jul 12 10:33 AM


Potatoes filled with a filling of broccoli, red pepper and cheese and baked to perfection.
Baked Potatoes with Broccoli and Red Pepper
3
 on 24 Nov 10 01:50 PM


Its so cute, the end result! Lovely presentation and the potatoes are absolutely lip smacking ! Fresher the ingredients, tastier the filling! thanks for the recipe!