Corn Stuffed Potato
by Tarla Dalal
Baked potatoes turn into a spicy treat when stuffed with this exciting corn filling! Corn and onions perked up with everyday ingredients like green chillies and pepper make a great, buttery filling, which elevates the potatoes to a high level of culinary delight. Relish the Corn Stuffed Potato right off the oven and enjoy it.
Corn Stuffed Potato recipe - How to make Corn Stuffed Potato
Preparation Time: Cooking Time: Baking Time: 15 Minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 6 stuffed potatoes
3 parboiled large potatoes
salt for sprinkling
For The Corn Filling
1 cup boiled sweet corn kernels (makai ke dane)
2 tsp butter
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
salt and freshly ground black pepper (kalimirch) to taste
Other Ingredients
12 tsp grated processed cheese
Method
For the corn filling
How to proceed
For the corn filling
- 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
- 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 |
Outbrain
It is a great recipe.. Actually there is nothing you wont like in this recipe. Corn and onion filling has a nice buttery taste. When stuffed and baked with cheese on the top, the savors blend really well into one another. Not so spicy, just perfect!
Baked potatoes are always a healthier option than fired potatoes and taste good with corn filling. You can throw in baked beans also.