Stuffed Potato Skins recipe - How to make Stuffed Potato Skins
For the potato skins- Boil the potatoes. Cut them into half lengthwise and scoop out the centre portion leaving fairly thick walls.
- Deep-fry the potatoes in hot oil until crisp or light pink in colour.
- Sprinkle salt and pepper over them and keep aside on absorbent paper.
For the corn filling- Heat the butter in a pan, add the onions and sauté till they turn translucent.
- Add the green chillies and corn and sauté again for 2 minutes.
- Mix the milk, cream, cornflour and salt and add to the mixture. Cook again for a few minutes.
- Remove from the flame, add the salt, cheese and tabasco sauce. Mix well and keep aside.
How to proceed- Stuff the corn filling in the fried potato skins.
- Sprinkle some cheese on top and bake in a pre-heated oven at 200ºc (400ºf) for about 5 minutes or till the cheese melts.
- Serve hot.
Nutrient values per serving
| Energy | 190 cal |
| Protein | 3 g |
| Carbohydrates | 23.3 g |
| Fiber | 1.9 g |
| Fat | 9.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 201 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 13 mg |
| Folic Acid | 21.1 mcg |
| Calcium | 44.8 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 36.5 mg |
| Potassium | 228.3 mg |
| Zinc | 0.5 mg |