Tasty baked potatoes with corn filling

No more worrying over a child’s school time treat! make them this potato and corn snack and watch their eyes glow.

Preparation Time: 10 mins

Cooking Time: 5 mins

Makes 4 servings

Ingredients

4 large potatoes

For The Corn Filling

1 1/2 cups boiled tender sweet corn kernels (makai ke dane)
1/2 cup finely chopped onions
1 slit green chilli , finely chopped
1/4 cup low fat milk mixed with 2 tsp cornflour
2 tsp low fat butter
salt and freshly ground black pepper powder to taste

For The Topping

2 tbsp grated mozzrella cheese

Method

1. Wrap the potatoes in an aluminum foil and bake in a hot oven at 200°c (400°f) till tender (about 30 minutes).
2. Cool slightly, remove the foil and split each baked potato horizontally into two.
3. Scoop the potato halves a little so that a slight depression is formed for the filling. Keep aside.

For the corn filling

1. Heat the butter and fry the onions for ½ minute.
2. Add the green chilli and fry again for a few seconds.
3. Add the corn, milk and corn flour mixture, salt and pepper and cook for 2 minutes, till the sauce thickens. Keep aside.

How to proceed

1. Fill each potato half with the corn filling top with the grated cheese and bake in a hot oven at 200°c (400°f) for 10 minutes. Serve hot.

by Tarla Dalal & www.tarlaldalal

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