Baked (Stuffed) Potato Recipes

Ingredients:

6 large potatoes
Oil for cooking
Salt to taste

For bean fillings

1 small can (225gms) baked beans
1 small onion finely chopped
1 tbsp oil or butter
Salt and black pepper powder to taste,
4 tbsp grated processed cheese.

For corn filling

1 cup sweet corn (boiled)
1 small onion finely chopped
1 green chili finely chopped
1 recipe white sauce
1 tbsp butter, salt and pepper powder to taste
4 tbsp grated processed cheese for toppings

For cream cheese - Filling for (6 potatoes)

1 cup fresh thick curd (dahi)
1 tbsp cream
1 green chili, finely chopped 
Salt to taste

Method:

• Brush the potatoes with oil. Sprinkle with salt.
• Wrap in an aluminium foil and bake in a hoe oven at 200°C (400°f) till tender (about 30 minutes).
• Cool slightly and split each baked potato horizontally into two.
• Scoop the potato halves a little so that a slight depression is formed for the filling.

For bean filling

• Heat the oil and fry the onion for ½ min
• Add the baked beans and cook for 2 mins
• Add salt and pepper.

For the corn filling

• Heat the butter and fry the onion for ½ minute
• Add the green chilli and fry again for a few seconds
• Add the corn, white sauce, salt and pepper and cook for 1 min.

For the cream cheese filling

• Mix all the ingredients thoroughly and chili

Further method to proceed

• Fill each potato half with the filling of your choice (the quantities of each filling are given for six potatoes and should be adjusted as required).
• If using cream cheese filling, serve the hot potatoes with the cold cream cheese.
• If using the bean or corn filling, top with the grated cheese and bake in a hot oven at 200°C (400°C) for 10 minutes.
• Serve hot.