Fried Jacket Potatoes with Cream Cheese Topping by Tarla Dalal
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Rich and exotic, the Fried Jacket Potatoes with Cream Cheese Topping will amaze your guests and spread your fame as a great cook!
The best part is that the dish is not as difficult to prepare although the outcome is so fabulous. Parboiled potatoes are deep-fried and their scooped-out centres are packed with a mouth-watering mixture of cream cheese and veggies seasoned with herbs and spices.
Recipe Description for Fried Jacket Potatoes with Cream Cheese Topping
- Cut each parboiled potato into 2 halves vertically with help of a sharp knife.
- Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn brown in colour from both the side. Drain on an absorbent paper and keep aside to cool slightly.
- Scoop out the centre of each potato halve a little, using a spoon, so that a slight depression is formed for the topping. Keep aside.
- Divide the cream cheese topping into 8 equal portions.
- Fill each hollow deep-fried potato halve with the prepared cream cheese topping.
- Serve immediately garnished with spring onion greens.
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