This original Tarla Dalal recipe can be viewed for free

Minty Baked Potatoes


by
Added to 8 cookbooks
This recipe has been viewed 2847 times
  

Want to jazz up a lazy Sunday with a tantalizing dish for lunch? Try the all-time favourite baked potatoes served with an aromatic mint sauce and sweet corn filling.

Add your private note

Preparation Time: 
Cooking Time: 
Baking Time: 30 minutes
Baking Temperature: 200°C (400 ° F)
Serves 4.
Show me for servings


Ingredients



For the baked potatoes
4 large sized par-boiled potatoes
oil for brushing
salt to taste

To be mixed into a corn filling
3/4 cup boiled corn
1/2 cup grated processed cheese
salt and black pepper (kalimirch) powder to taste

For the mint sauce
1/2 cup cream
2 tbsp curds (dahi)
4 tbsp mint leaves (phudina)
salt and black pepper (kalimirch) powder to taste

Other ingredients
1/4 cup grated mozzrella cheese

Method

    For the baked potatoes
    1. Brush the potatoes with oil and sprinkle a little salt over it.
    2. Wrap in an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
    3. Cool slightly and cut each baked potato horizontally into two halves.
    4. Scoop the potatoes from the insides to make a hollow. Keep aside.

    For the mint sauce
    1. Beat the cream until thick.
    2. Add the curds, mint leaves, salt and pepper and mix well. Keep aside.

    How to proceed
    1. Fill each potato half with 2 tbsp of the corn filling.
    2. Place the potato halves in a greased baking dish and pour 1½ tbsp of the mint sauce on each halve evenly.
    3. Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
    4. Serve hot.
    RECIPE SOURCE : Baked DishesBuy this cookbook
    Minty Baked Potatoes has not been reviewed
    Tried this recipe?. Post a review! Let everyone know how it turned out.
    No critical reviews posted for this recipe