Cheesy Corn Stuffed Jacket Potatoes

Cheesy Corn Stuffed Jacket Potatoes

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A cheese and corn topping that goes just as well with jacket potatoes as it does with bread. This serves as an interesting tea-time snack, and could also serve as a wholesome supper if served with soup and salad.

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Cheesy Corn Stuffed Jacket Potatoes recipe - How to make Cheesy Corn Stuffed Jacket Potatoes

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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4 large sized potatoes, boiled with the skin on
salt to taste

For the filling
3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped capsicum
1 tbsp chopped celery
1 cup grated mozzrella cheese or cooking cheese
1 tbsp fresh cream
1 tsp butter
salt and black pepper (kalimirch) powder to taste

For the garnish
1 tsp chopped parsley

    For the filling

    1. Heat the butter in a pan, add the garlic and sauté for a few seconds.
    2. Add the sweet corn, capsicum and celery and sauté for 2 more minutes.
    3. Remove from the fire, add the cheese, cream, salt and pepper, mix well and keep aside.

    How to proceed

    1. Make criss-cross slits on the top of the boiled potatoes.
    2. Press the potatoes from the base to open up the slits and to make a cavity for the filling.
    3. Sprinkle salt on the potatoes and fill with the filling mixture.
    4. Bake in a pre-heated oven at 200°C (400°F) for 4 to 5 minutes or until the cheese has melted.
    5. Serve hot garnished with the parsley.

    Nutrient values per
    Energy173 cal
    Protein7.8 g
    Carbohydrates22.7 g
    Fiber2.1 g
    Fat6.2 g
    Cholesterol11.5 mg
    Vitamin A148.5 mcg
    Vitamin B10.2 mg
    Vitamin B20 mg
    Vitamin B30.9 mg
    Vitamin C33.6 mg
    Folic Acid17.6 mcg
    Calcium141.6 mg
    Iron0.7 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium333.5 mg
    Potassium213.1 mg
    Zinc0.5 mg

    RECIPE SOURCE : CornBuy this cookbook

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    Cheesy Corn Stuffed Jacket Potatoes
     on 12 Dec 16 01:53 PM

    For my barbeque party I wrapped par-boiled potatoes brushed with a little oil in an aluminium foil and let them grill directly on the charcoal. Once they were cooked and golden, lightly mashed them and served them with the cheesy garlicky corn stuffing. My guest loved the mild celery flavour in the corn stuffing.