Cheesy Corn Stuffed Jacket Potatoes
by Tarla Dalal
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.
Cheesy Corn Stuffed Jacket Potatoes recipe - How to make Cheesy Corn Stuffed Jacket Potatoes
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 large sized potatoes , boiled with the skin on
salt to taste
For The Filling
3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped capsicum
1 tbsp chopped celery (ajmoda)
1 cup grated mozzarella cheese or grated processed cheese
1 tbsp fresh cream
1 tsp butter
salt and to taste
For The Garnish
1 tsp chopped parsley
Method
For the filling
How to proceed
For the filling
- 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
- 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.
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 |
Outbrain
For my barbeque party I wrapped par-boiled potatoes brushed with a little oil in an aluminium foil and let them grill directly on the charcoal. Once they were cooked and golden, lightly mashed them and served them with the cheesy garlicky corn stuffing. My guest loved the mild celery flavour in the corn stuffing.