Cheesy Corn Stuffed Jacket Potatoes ( Quick Snacks Recipe)


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The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe.

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Preparation Time: 
Cooking Time: 
Baking Time:  4 to 5 minutes
Baking Temperature:  200°C (400°F)
Makes 3 servings
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Ingredients

3 large potatoes , boiled with skin
salt to taste

For The Filling
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup finely chopped capsicum
1 tbsp finely chopped celery (ajmoda)
2 tsp finely chopped garlic (lehsun)
1 cup grated processed cheese
1 tbsp fresh cream
1 tsp butter
salt andfreshly ground black pepper to taste

For The Garnish
1 tsp finely chopped parsley
3 cherry tomatoes , cut into two halves (optional)

Method
For the filling

  1. Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds.
  2. Add the sweet corn, capsicum and celery and sauté on a medium flame for 2 minutes.
  3. Remove from the flame, add the cheese, cream, salt and pepper and mix well.
  4. Divide the filling into 3 equal portions and keep aside.

How to proceed

  1. Make criss-cross slits on the top of each boiled potato.
  2. Press the potatoes from the base to open up the slits and to make a cavity for the filling.
  3. Sprinkle salt on all the potatoes and stuff each potato with a portion of the filling.
  4. Arrange the stuffed potatoes on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese melts.
  5. Serve immediately garnished with the parsley and cherry tomatoes.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook
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 on 06 Dec 10 06:05 PM


Loved it. Goes well with soups and salads. Its baked so healthy too. thanks for this recipe.