Minty Baked Potatoes
by Tarla Dalal
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Added to 78 cookbooks
This recipe has been viewed 18707 times
It is amazing how a single spice – pepper, and a single herb – mint team up to create such an awesome effect in this dish. The cavities of boiled potatoes are packed with a corn and cheese mixture and a minty sauce before being baked for some time. The result is so creamy, so tasty, no one can have just one of these Minty Baked Potatoes; so make sure you make a sufficiently large batch! Serve with Vegetables and Spaghetti in Tomato Sauce and Whole Wheat Bread Rolls .
- Cut each par-boiled potato into 2 halves vertically.
- Scoop all the potato halves, using a spoon so that a depression is created for the filling.
- Brush the potatoes with melted butter and sprinkle some salt over each potato halve.
- Fill each potato halve with 1½ tbsp of the corn filling, 1 tbsp of the mint sauce and sprinkle 1 tsp of cheese evenly on top.
- Arrange the potatoes halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
Nutrient values per serving
|Vitamin A||116.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||1.9 mg|
|Folic Acid||10.4 mcg|
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