Stuffed Potato Skins, Stuffed Jacket Potatoes
by Tarla Dalal
Added to 77 cookbooks
This recipe has been viewed 20661 times
- Boil the potatoes with the skin.
- Cut into halves, scoop the centre of each potato half a little, using a spoon so that a light depression is formed for the topping.
- Heat the oil in a kadhai and deep-fry the potatoes till they turn brown in colour.
- Drain on an absorbent paper and then sprinkle a little salt over them. Keep aside.
- Heat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies and sauté on a medium flame for a few seconds.
- Add the plain flour, mix well and cook on a medium flame for a few seconds.
- Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the salt, spring onion greens, mustard powder and cheese, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Keep aside.
- Fill each deep-fried potato case with the cheesy filling.
- Serve immediately garnished with dry red chilli flakes.
Nutrient values per serving
|Vitamin A||196.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||10.6 mg|
|Folic Acid||10.2 mcg|
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