Baked Potatoes with Broccoli and Red Pepper


by

4/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 133 cookbooks
This recipe has been viewed 25034 times
  

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.

Add your private note

Preparation Time: 
Cooking Time: 
Baking Time:  10 mins.
Baking Temperature:  200°C (400°C)
Makes 8 potatoes
Show me for potatoes


Ingredients

4 large par-boiled potatoes (unpeeled)
salt for sprinkling

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

Method
For the filling

  1. Heat the butter in a broad non-stick pan, add the broccoli, red pepper, garlic and green chillies and sauté on a medium flame for 2 to 3 minutes.
  2. Add the fresh cream, salt and pepper and cook on a medium flame for 2 more minutes. Remove from the flame.
  3. Add the mozzarella cheese and mix well.
  4. Divide the filling into 8 equal portions and keep aside.

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 some salt over each potato halve and fill each potato halve with one portion of the filling.
  4. Align the potatoes on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes or until the cheese melts.
  5. Serve immediately.
Nutrient values per piece
EnergyProteinCarbohydratesFatVitamin ACalciumFolic acidVitamin CIronEnergyProteinCarbohydratesFatVitamin ACalciumFolic acidVitamin CIron
124 calories 3.2 gm 13.3 gm 6.5 gm 394.0 mcg 76.8 mg 15.7 mcg 35.6 mg 0.5 mg 124 calories 3.2 gm 13.3 gm 6.5 gm 394.0 mcg 76.8 mg 15.7 mcg 35.6 mg 0.5 mg
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
FoodsieApril 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...

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
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!

Was this review helpful?   


Report this Reported by 1 member
Reviewed April 06, 2014by Foodsie

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...

Was this review helpful?   


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.

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Traditional Fare, Modern Means

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email