Cheesy Corn Stuffed Jacket Potatoes ( Quick Snacks Recipe)

by Tarla Dalal

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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: 5 mins
Cooking Time: 8 mins
Makes 3 servings
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Ingredients

3 large potatoes , boiled with skin on
salt to taste

For The Filling
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup finely chopped capsicum
1 tbsp celery (ajmoda) , chopped
2 cloves of garlic (lehsun) , finely chopped
1 cup mozzarella cheese or grated
1 tbsp fresh cream
1 tsp butter
salt and to taste

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

Method
For the filling

Heat the butter in a pan, add the garlic and sauté for a few seconds.
Add the sweet corn, capsicum and celery and sauté for a further 2 minutes.
Remove from the fire, add the cheese, cream, salt and pepper and mix well.
Keep aside.

How to proceed

Make criss-cross slits on the top of the boiled potatoes.
Press the potatoes from the base to open up the slits and to make a cavity for the filling.
Sprinkle salt on the potatoes and fill with the filling mixture.
Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese has melted.
Serve hot, garnished with the parsely and cherry tomatoes.

RECIPE SOURCE : Snacks Under 10 Minutes