My sister and I were browsing internet for some yummy to try something new. There we came across this stuffed potato recipe. As I went through the ingredient list, I was sure this is going to be a delicious recipe as I had already tried stuffed potato- Mexican style which was delicious.
This is a very good appetizer and when served hot this cheesy corn potato will leave a yummy tempting taste to your family members/ guests.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 12 potatoes
What goes in it:
Potato, boiled- 6 medium sized
Capsicum, finely chopped- 1 small sized
Sweet corn, boiled- 1 nos
Garlic, finely chopped- 1 tbl spn
Celery (Ajwain)- ½ tbl spn
Pepper- ½ tbl spn
Salt- to taste
Oil- 1 tbl spn
Butter- 2 tbl spn
Cheese, grated- ½ cup
Coriander, chopped- ½ cup
How did I make it:
Wash and peel the skin of potatoes. Cut them into halves lengthwise so that you can make proper scooped potatoes.
[Foodies Note: Take medium sized round potatoes so that it can be scooped meticulously. I used small sized potato but medium sized potatoes will be more comfortable to stuff with.]
Pressure cook potato and sweet corn for 4-5 whistles. After it is boiled drain off the water and keep them aside.
While potatoes and corn in being boiled, chop coriander leaves, capsicum (into tiny squares) and shred cheese.
In a small kadai take little oil and sauté garlic till it turns brown. Put in ajwain and sauté for about 1 minute. Add chopped capsicum to it and cook for 3-5 minutes. Add boiled corn to it and mix them all well.
Sprinkle salt, pepper and coriander leaves to it. Cook for about 2 minutes by stirring continuously. Remove from fire.
[Foodies Note: Add little salt as you are going to use cheese and butter which have salty taste.]
With the help of spoon scoop the boiled potato at the center meticulously.
Keep it aside and start preparing for roasting potatoes. Take a pan and switch on the stove. Apply butter to halved potatoes. And roast both the sides of potato on it on low flame till they become golden brown.
|Roasting botton side of potato|
|Roasting top side of potato|
|This is how top side will look after you roast it and take off the stove|
Stuff the scooped potatoes with the prepared filling. Top is off with the grated cheese.
Bake the stuffed potatoes in the pan on low flame. Close the lid. Bake till you can see tempting melted cheese. This will take about 5 minutes.
Serve hot this corn stuffed potatoes.