Cheesy Corn Stuffed Jacket Potatoes
by Tarla Dalal
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A cheese and corn topping that goes just as well with jacket potatoes as it does with bread. This serves as an interesting tea-time snack, and could also serve as a wholesome supper if served with soup and salad.
For the filling- Heat the butter in a pan, add the garlic and sauté for a few seconds.
- Add the sweet corn, capsicum and celery and sauté for 2 more minutes.
- Remove from the fire, add the cheese, cream, salt and pepper, mix well and keep aside.
How to proceed- Make criss-cross slits on the top of the boiled potatoes.
- Press the potatoes from the base to open up the slits and to make a cavity for the filling.
- Sprinkle salt on the potatoes and fill with the filling mixture.
- Bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese has melted.
- Serve hot garnished with the parsley.
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Nutrient values per
Energy | 173 cal |
Protein | 7.8 g |
Carbohydrates | 22.7 g |
Fiber | 2.1 g |
Fat | 6.2 g |
Cholesterol | 11.5 mg |
Vitamin A | 148.5 mcg |
Vitamin B1 | 0.2 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.9 mg |
Vitamin C | 33.6 mg |
Folic Acid | 17.6 mcg |
Calcium | 141.6 mg |
Iron | 0.7 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 333.5 mg |
Potassium | 213.1 mg |
Zinc | 0.5 mg |
RECIPE SOURCE : Corn
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6 FAVOURABLE REVIEWS
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