Rice Stuffed Potatoes
by Tarla Dalal
While it is potatoes that dominate this recipe, it is the rice that gives it the special soft centre!
A stuffing of cooked rice, roasted potatoes and spinach flavoured with green chillies and bound by fresh cream, goes into the hollows scooped out of boiled potatoes.
An elegant yet unique starter, the Rice Stuffed Potatoes will be enjoyed by everybody at your party ! Make sure you serve it fresh to retain the texture of the stuffing properly.
Also do try other interesting stuffed potatoes like Jacket Potatoes with Broccoli and Red Pepper , Stuffed Potatoes with Spaghetti and Stuffed Potatoes with Paneer .
Rice Stuffed Potatoes recipe - How to make Rice Stuffed Potatoes
Preparation Time: Cooking Time: Total Time:
Makes 8 pieces
For The Potatoes
4 medium boiled potatoes
salt to taste
oil for greasing and cooking
For The Stuffing
1/2 cup cooked rice (chawal)
2 tbsp finely chopped spinach (palak)
1 tsp finely chopped green chillies
1 tbsp fresh cream
1 tbsp milk
salt to taste
For the potatoes
- For the potatoes
- Peel the potatoes and cut each potato vertically into 2 halves.
- Scoop the centre of each potato halve a little, using a spoon so that a light depression is formed in the centre for the stuffing. Make sure to keep the scooped potato mixture aside to be used in the stuffing.
For the stuffing
- For the stuffing
- Combine all the ingredients along with the scooped potato mixture in a bowl and mix well.
- Divide the stuffing into 8 equal portions and keep aside.
How to proceed
- How to proceed
- Heat a non-stick tava (griddle) and grease it lightly using a little oil.
- Place the scooped potato halves on it and sprinkle a little salt over all the potato halves.
- Cook the potatoes, using a little oil, on a medium flame for 4 to 5 minutes or till the potatoes turn light brown in colour from both the sides. Keep aside.
- Stuff each potato halve with a portion of the prepared stuffing and serve immediately.
| Energy | 55 cal |
| Protein | 1 g |
| Carbohydrates | 10.6 g |
| Fiber | 0.8 g |
| Fat | 1 g |
| Cholesterol | 0 mg |
| Vitamin A | 206.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 6.9 mg |
| Folic Acid | 10.4 mcg |
| Calcium | 11.4 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.8 mg |
| Potassium | 96.7 mg |
| Zinc | 0.2 mg |
Every tie I have leftover rice I usually make only masala bhaat but now with this delicious combo of rice along with potatoes that is perfect for a starter is made often by me and all of my family members enjoy it.