Stuffed Potatoes with Spaghetti
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 8189 times
Potatoes, stuffed with an exotic herbed mixture of spaghetti, sun-dried tomatoes and capsicum, are topped with cheese and baked to perfection, till the cheese melts and the filling fuses with the potatoes, resulting in a perfect starter! For your Stuffed Potato with Spaghetti to be firm, remember not to pressure cook the potatoes; follow the instructions in the recipe to semi-cook the potatoes as they will get fully cooked later while baking.
- Soak the sun-dried tomatoes in enough warm water in a bowl for 10 minutes. Drain well, chop them finely and keep aside.
- Heat the butter in a broad non-stick pan, add the garlic and capsicum and sauté on a medium flame for 2 minutes.
- Add the sun-dried tomatoes, spaghetti, fresh cream, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the basil and mix well. Keep aside to cool completely.
- Divide the filling into 8 equal portions and keep aside.
- Combine the potatoes and enough water in a deep non-stick pan and cook on a medium flame for approx. . 15 minutes or till the potatoes are 80% cooked. Drain and cool completely.
- Cut each potato into half vertically and scoop out the centres of each potato halve a little, using a spoon, so that a light depression is formed for the stuffing.
- Sprinkle little salt over all the potato halves.
- Fill each potato halve with a portion of the stuffing and sprinkle ½ tbsp of cheese on each potato halve.
- Bake the stuffed potatoes in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes.
- Serve immediately.
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