Corn Stuffed Potato
by Tarla Dalal
Added to 298 cookbooks
This recipe has been viewed 46351 times
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.
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- 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.
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Accompaniments
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 |
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6 FAVOURABLE REVIEWS
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