Stuffed Potato Skins

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Stuffed Potato Skins

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Tarla Dalal

06 December, 2024

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Table of Content

About Stuffed Potato Skins

Ingredients

Methods

Nutrient values

Crispy potato cups stuffed with mushrooms and sweet corn. Now, doesnt that sound like heaven? Use small potatoes, and this is an ideal cocktail accompaniment.

Ingredients

For The Potato Skins

8 medium sized potato

salt and to taste

oil for deep-frying

For The Corn Filling

1 1/2 cups boiled sweet corn kernels (makai ke dane)

1/4 cup chopped onion

1 tsp chopped green chillies

1/4 cup milk

2 tbsp fresh cream

2 tsp cornflour

2 tbsp grated processed cheese

a few drops of tabasco sauce

2 tbsp butter

salt to taste

Other Ingredients

grated mozzarella cheese for baking

Method

For the corn filling

Heat the butter in a pan, add the onions and sauté till they turn translucent.
Add the green chillies and corn and sauté again for 2 minutes.
Mix the milk, cream, cornflour and salt and add to the mixture. Cook again for a few minutes.
Remove from the flame, add the salt, cheese and tabasco sauce. Mix well and keep aside.

For the potato skins

Boil the potatoes. Cut them into half lengthwise and scoop out the centre portion leaving fairly thick walls.
Deep-fry the potatoes in hot oil until crisp or light pink in colour.
Sprinkle salt and pepper over them and keep aside on absorbent paper.

How to proceed

Stuff the corn filling in the fried potato skins.
Sprinkle some cheese on top and bake in a pre-heated oven at 200ºc (400ºf) for about 5 minutes or till the cheese melts.
Serve hot.

Stuffed Potato Skins recipe with step by step photos