Cheesy Corn Stuffed Jacket Potatoes ( Quick Snacks Recipe)
by Tarla Dalal
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The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe.
- Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds.
- Add the sweet corn, capsicum and celery and sauté on a medium flame for 2 minutes.
- Remove from the flame, add the cheese, cream, salt and pepper and mix well.
- Divide the filling into 3 equal portions and keep aside.
- Make criss-cross slits on the top of each boiled potato.
- Press the potatoes from the base to open up the slits and to make a cavity for the filling.
- Sprinkle salt on all the potatoes and stuff each potato with a portion of the filling.
- Arrange the stuffed potatoes on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese melts.
- Serve immediately garnished with the parsley and cherry tomatoes.
Nutrient values per serving
|Vitamin A||269.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||44.9 mg|
|Folic Acid||21.4 mcg|
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