Jacket Potatoes With Broccoli and Red Pepper ( Pregnancy Recipe)

by Tarla Dalal

Jacket Potatoes With Broccoli and Red Pepper topped with cheese and baked till the cheese melts.

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Potatoes are the most versatile vegetables and offer significant health benefits if cooked correctly. Relish this colourful and innovative preparation using calcium rich-ingredients like broccoli, milk and cheese to avoid calcium deficiency that can lead to weak bones.

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Preparation Time: 15 mins
Cooking Time: 10 mins
Baking time: 10 to 12 minutes
Baking Temperature: 200ºC (400ºF)
Serves 4
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Ingredients

4 large sized potatoes (with skin) , boiled
salt to taste

For The Filling
1 cup finely chopped broccoli
1 cup finely chopped red capsicum
3 cloves garlic (lehsun) , finely chopped
3 green chillies , finely chopped
2 tsp cornflour dissolved in 1/4 cup water
1 tbsp butter
salt and to taste

For The Topping
2 tbsp grated mozzrella cheese

Method
For the filling

Heat the butter in a pan, add the broccoli, red capsicum, garlic and green chillies and sauté for 2 to 3 minutes.
Add the cornflour-milk mixture, salt and pepper and simmer for 2-3 minutes.
Remove from the flame, divide the mixture into 8 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 formed for the filling.
Sprinkle salt on one potato half and fill it with a portion of the filling mixture.
Top with ¼ tbsp of cheese.
Repeat with the remaining potato halves, filling and cheese to make 7 more stuffed potatoes.
Bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes till the cheese melts.
Serve hot.

Nutrient values per serving