Spicy Stuffed Potatoes ( Microwave Recipes)
by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 19737 times
Potato cups filled with a cheese vegetable mixture. I have used a mixture of mushrooms and peas for the stuffing, but you may use any combination of vegetables that strike your fancy. Remember to place a bowl of water in the centre of the microwave, while cooking the potatoes, to prevent them from dehydrating.
- Wash and prick the potatoes with a fork and microwave on high for 5 minutes. Remove and cool.
- Cut each potato into 2 halves and scoop out the centers.
- Mash the scooped out potatoes and keep aside.
- In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on high for 2 minutes stirring once in between.
- Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on high for 1 more minute.
- Add the tomatoes, mix well and keep aside.
- Rub some salt, pepper and butter on the skin.
- Place them on a microwave safe plate and fill it with mushroom and pea mixture and microwave on high for 15 seconds.
- Remove and put 1/4th cheese slice on each potato and microwave on high for 15 seconds.
- Serve immediately garnished with the chopped coriander.
Nutrient values per potatoe
|Vitamin A||167.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||11 mg|
|Folic Acid||11.7 mcg|
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