Cheesy Corn Stuffed Jacket Potatoes
by Tarla Dalal
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Added to 52 cookbooks
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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.
- Heat the butter in a pan, add the garlic and sauté for a few seconds.
- Add the sweet corn, capsicum and celery and sauté for 2 more minutes.
- Remove from the fire, add the cheese, cream, salt and pepper, mix well and keep aside.
- Make criss-cross slits on the top of the boiled potatoes.
- Press the potatoes from the base to open up the slits and to make a cavity for the filling.
- Sprinkle salt on the potatoes and fill with the filling mixture.
- Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese has melted.
- Serve hot garnished with the parsley.
Nutrient values per
|Vitamin A||148.5 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||33.6 mg|
|Folic Acid||17.6 mcg|
RECIPE SOURCE : Corn
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