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Baked Potatoes with Broccoli and Red Pepper


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Potatoes are an excellent food choice in you first trimester and even the pre-pregnancy period when you need to stock up on folic acid and iron. The skin of the potato (which we always discard) is edible and is a rich source of folic acid. If you scrub the potatoes really well before you cook them, you do not really need to peel them. Broccoli is another good source of folic acid apart from providing for plenty of fibre. The cheese and cream add calcium to this dish and the red pepper is great for vitamin c.

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Preparation Time: 
Cooking Time: 
Baking Time:  10 mins.
Baking Temperature:  160°C (320°C )
Makes 8 potatoes
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Ingredients

4 large potatoes , boiled unpeeled
salt to taste

For The Filling
1 cup finely chopped broccoli
1 cup chopped red pepper (capsicum)
2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped green chillies
1/4 cup fresh cream
3/4 cup grated mozzrella cheese or cooking cheese , grated
1 tbsp butter
salt and freshly ground black pepper (kalimirch) powder to taste

Method
For the filling

  1. Heat the butter in a pan, add the broccoli, red pepper, garlic and green chillies and sauté for 2 to 3 minutes.
  2. Add the cream, salt and pepper and sauté for 2 more minutes. Remove from the fire.
  3. Add the cheese and mix well.

How to proceed

  1. Cut each boiled potato into 2 halves horizontally.
  2. Scoop the potato halves, using a spoon so that a depression is created for the filling.
  3. Sprinkle each potato half with some salt. Fill the potato halves with the filling mixture and mound it up slightly.
  4. Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or until the cheese melts.
  5. Serve hot.

Tips
  1. If the potatoes have been refrigerated after they have been boiled.
  2. Then you will have to bake them in the oven for at least 10 to 12 minutes at a lower temperature approx.160°c (320°F) before you will fill them.
Nutrient values per potaoto
AmtEnergyProteinChoVit-AVit-CCalciumIronF.AcidFibre
91 gm 124 kcal 3.2 gm 13.3 gm 394.0 mcg 35.6 mg 76.8 mg 0.5 mg 12.7 mcg 0.5 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
3 reviews received for Baked Potatoes with Broccoli and Red Pepper
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie #610867April 06, 2014

Yummy!!! these baked potatoes are simply delicious... was so quick to make... I was a little unsure about making this dish with the potato skin still on... but once made and eaten i loved it... in fact it gave a nice texture to the whole experience...

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Helpful reviews for this recipe
Reviewed November 24, 2010by manjirid

Its so cute, the end result! Lovely presentation and the potatoes are absolutely lip smacking ! Fresher the ingredients, tastier the filling! thanks for the recipe!

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Reviewed April 06, 2014by Foodie #610867

Yummy!!! these baked potatoes are simply delicious... was so quick to make... I was a little unsure about making this dish with the potato skin still on... but once made and eaten i loved it... in fact it gave a nice texture to the whole experience...

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Report this Reported by 1 member
Reviewed July 04, 2012by Loves Food

Potatoes filled with a filling of broccoli, red pepper and cheese and baked to perfection.

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