Cheesy Corn Stuffed Jacket Potatoes


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A cheese and corn topping that goes just as well with jacket potatoes as it does with bread. This serves as an interesting tea-time snack, and could also serve as a wholesome supper if served with soup and salad.

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Serves 4.
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4 large sized potatoes, boiled with the skin on
salt to taste

For the filling
3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped capsicum
1 tbsp chopped celery
1 cup grated mozzrella cheese or cooking cheese
1 tbsp fresh cream
1 tsp butter
salt and black pepper (kalimirch) powder to taste

For the garnish
1 tsp chopped parsley


    For the filling

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

    How to proceed

    1. Make criss-cross slits on the top of the boiled potatoes.
    2. Press the potatoes from the base to open up the slits and to make a cavity for the filling.
    3. Sprinkle salt on the potatoes and fill with the filling mixture.
    4. Bake in a pre-heated oven at 200°C (400°F) for 4 to 5 minutes or until the cheese has melted.
    5. Serve hot garnished with the parsley.
    RECIPE SOURCE : CornBuy this cookbook
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