Stuffed Potatoes


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Added to 15 cookbooks
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Tired of using potatoes as stuffing? Stuff the potatoes instead, with exciting fillings made with exotic but easily available ingredients like baked beans, corn, cream cheese, and such!

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Preparation Time: 
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Serves 6.
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Ingredients


6 medium sized potatoes
oil for brushing

For the bean filling
1 tbsp oil or butter
2 tbsp finely chopped onions
1/4 tsp finely chopped green chillies
1/4 cup baked beans
salt and black pepper (kalimirch) powder to taste

For the corn filling
1 tbsp butter
2 tbsp finely chopped onions
1/4 tsp finely chopped green chillies
1/4 cup boiled sweet corn kernels (makai ke dane)
2 tsp cornflour mixed in 2 tbsp milk
salt and black pepper (kalimirch) powder to taste

For the cream cheese filling
1/2 cup fresh hung curds (chakka dahi)
1 tbsp fresh cream
1/4 tsp chopped green chillies

Method
  1. Brush the potatoes with oil.
  2. Wrap them in an aluminium foil and bake in a pre-heated oven at 200ºC (400ºF) till it is cooked.
  3. Cool and cut slit horizontally into 2 equal halves.
  4. Scoop the potato halves a little so that a slight depression is formed for the filling. Keep aside.

For the bean filling

  1. Heat the oil or butter in a pan, add the onions and sauté till the onions turn translucent.
  2. Add the green chillies and sauté again for a few seconds.
  3. Add the beans and cook for 2 minutes.
  4. Add the salt and pepper and mix well.
  5. Divide the filling into 4 equal portions and keep aside.

For the corn filling

  1. Heat the butter in a pan, add the onions and sauté till the onions turn translucent.
  2. Add the green chillies and sauté again for a few seconds.
  3. Add the corn, cornflour-milk mixture, salt and pepper and cook for 1 minute.
  4. Divide the filling into 4 equal portions and keep aside.

For the cream cheese filling

  1. Mix all the ingredients thoroughly and refrigerate chill.
  2. Divide the filling into 4 equal portions and keep aside.

How to proceed

  1. Fill each potato half with the filling of your choice.
  2. If using the bean or corn filling. Bake in a hot oven at 200ºC (400ºF) for 10 minutes or till the cheese melts.
  3. If using cream cheese filling, serve the hot potatoes filled with the chilled cream cheese.
RECIPE SOURCE : PotatoesBuy this cookbook
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