Corn Stuffed Potato recipe - How to make Corn Stuffed Potato
For the corn filling- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the green chillies, sweet corn kernels, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the filling into 6 equal portions and keep aside.
How to proceed- Cut each boiled potato into 2 halves horizontally.
- Scoop the potato halves, using a spoon so that a depression is created for the filling.
- Sprinkle some salt over each potato halve and fill each potato halve with one portion of the corn filling.
- Sprinkle 2 tsp of the cheese over each potato halve and align the potatoes on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
Nutrient values per stuffed potatoe
| Energy | 97 cal |
| Protein | 3 g |
| Carbohydrates | 16.8 g |
| Fiber | 1.4 g |
| Fat | 2.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 63.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 9.3 mg |
| Folic Acid | 13.5 mcg |
| Calcium | 55.3 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 14.9 mg |
| Potassium | 159.1 mg |
| Zinc | 0.4 mg |