Stuffed Potato


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A nourishing meal which children will love. You may choose any of the three fillings or their combinations as you wish.

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Preparation Time: 
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Serves 6.
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Ingredients


6 large potatoes

For the bean filling (for 6 potatoes)
1 small can (225 gms) baked beans
1 small onion, finely chopped
1 tbsp oil or butter
4 tbsp grated cheese for topping
salt and black pepper (kalimirch) powder to taste

For the corn filling (for 6 potatoes)
3/4 cup cooked corn (makai)
1 small sized onion, finely chopped
1 green chilli, finely chopped
1 tbsp butter
salt and black pepper (kalimirch) powder to taste
3 tbsp White Sauce
4 tbsp grated cheese for topping

For the cream cheese filling (for 6 potatoes)
3/4 cup curds (dahi)
1 tbsp fresh cream
1 green chilli, finely chopped

Method
  1. Brush the potatoes with oil.
  2. Wrap in an aluminium foil and bake in a hot oven at 200 degree C (400 degree F) till tender (about 30 minutes)
  3. Cool and split horizontally.
  4. Scoop the potato halves a little so that a slight depression is formed for the filling.

For the bean filling

  1. Heat the oil and fry the onion for 1/2 minute.
  2. Add the green chilli and fry again for a few seconds.
  3. Add the beans and cook for 2 minutes.
  4. Add salt and pepper.

For the corn filling

  1. Heat the butter and fry the onion for 1/2 minute.
  2. Add the green chilli and fry again for a few seconds.
  3. Add the corn, white sauce, salt and pepper and cook for 1 minute.

For the cream cheese filling

  1. Mix all the ingredients thoroughly.
  2. Chill.

How to proceed

  1. Fill each potato half with the filling of your choice (the quantities of each filling are given for six potatoes and should be adjusted as required)
  2. If using cream cheese filling, serve the hot potatoes with the cold cream cheese.
  3. If using the bean or corn filling, grill under an oven before serving. Alternatively bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
  4. Serve hot
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