Cheesy Corn Stuffed Jacket Potatoes ( Quick Snacks Recipe)
by Tarla Dalal
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The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe.
For the filling- Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds.
- Add the sweet corn, capsicum and celery and sauté on a medium flame for 2 minutes.
- Remove from the flame, add the cheese, cream, salt and pepper and mix well.
- Divide the filling into 3 equal portions and keep aside.
How to proceed- Make criss-cross slits on the top of each boiled potato.
- Press the potatoes from the base to open up the slits and to make a cavity for the filling.
- Sprinkle salt on all the potatoes and stuff each potato with a portion of the filling.
- Arrange the stuffed potatoes on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese melts.
- Serve immediately garnished with the parsley and cherry tomatoes.
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Nutrient values (Abbrv) per serving
| Energy | 236 cal |
| Protein | 9.3 g |
| Carbohydrates | 29.5 g |
| Fiber | 2.9 g |
| Fat | 9.5 g |
| Cholesterol | 29.2 mg |
| Sodium | 358.3 mg |
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