Stuffed Potato Skins

Stuffed Potato Skins

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Crispy potato cups stuffed with mushrooms and sweet corn. Now, doesn't that sound like heaven? Use small potatoes, and this is an ideal cocktail accompaniment.

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Stuffed Potato Skins recipe - How to make Stuffed Potato Skins

Preparation Time:    Cooking Time:    Baking Time:  5 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 8 servings (8 )
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For The Potato Skins
8 medium sized potatoes
salt and to taste
oil for deep-frying

For The Corn Filling
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1/4 cup chopped onions
1 tsp chopped green chillies
1/4 cup milk
2 tbsp fresh cream
2 tsp cornflour
2 tbsp grated processed cheese
a few drops of tabasco sauce
2 tbsp butter
salt to taste

Other Ingredients
grated mozzarella cheese for baking
For the potato skins

    For the potato skins
  1. Boil the potatoes. Cut them into half lengthwise and scoop out the centre portion leaving fairly thick walls.
  2. Deep-fry the potatoes in hot oil until crisp or light pink in colour.
  3. Sprinkle salt and pepper over them and keep aside on absorbent paper.

For the corn filling

    For the corn filling
  1. Heat the butter in a pan, add the onions and sauté till they turn translucent.
  2. Add the green chillies and corn and sauté again for 2 minutes.
  3. Mix the milk, cream, cornflour and salt and add to the mixture. Cook again for a few minutes.
  4. Remove from the flame, add the salt, cheese and tabasco sauce. Mix well and keep aside.

How to proceed

    How to proceed
  1. Stuff the corn filling in the fried potato skins.
  2. Sprinkle some cheese on top and bake in a pre-heated oven at 200ºc (400ºf) for about 5 minutes or till the cheese melts.
  3. Serve hot.


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Nutrient values per serving
Energy190 cal
Protein3 g
Carbohydrates23.3 g
Fiber1.9 g
Fat9.7 g
Cholesterol0 mg
Vitamin A201 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B31 mg
Vitamin C13 mg
Folic Acid21.1 mcg
Calcium44.8 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium36.5 mg
Potassium228.3 mg
Zinc0.5 mg

RECIPE SOURCE : CornBuy this cookbook

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