Spicy Stuffed Potatoes ( Microwave Recipes)

by Tarla Dalal

Added to 81 cookbooks
This recipe has been viewed 3763 times

Potato cups filled with a cheese vegetable mixture. I have used a mixture of mushrooms and peas for the stuffing, but you may use any combination of vegetables that strike your fancy. Remember to place a bowl of water in the centre of the microwave, while cooking the potatoes, to prevent them from dehydrating.

Add your private note

Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 4 potatoes
Show me for potatoes

Ingredients

2 medium sized potatoes
1/4 cup chopped onions
1/3 cup mushrooms (khumbh) or finely chopped
1 to 2 green chillies , chopped
1/2 tsp grated ginger (adrak)
1 tbsp boiled green peas
2 tbsp chopped tomatoes
1 tbsp butter
2 cheese slices
1 tsp butter for greasing the potatoes
salt and to taste

For The Garnish
1 tbsp chopped coriander (dhania)

Method

Wash and prick the potatoes with a fork and microwave on high for 5 minutes. Remove and cool.
Cut each potato into 2 halves and scoop out the centers.
Mash the scooped out potatoes and keep aside.
In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on high for 2 minutes stirring once in between.
Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on high for 1 more minute.
Add the tomatoes, mix well and keep aside.
Rub some salt, pepper and butter on the skin.
Place them on a microwave safe plate and fill it with mushroom and pea mixture and microwave on high for 15 seconds.
Remove and place ½ slice cheese on each half and microwave on high for another 15 seconds.
Serve immediately garnished with the chopped coriander.