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Baked Stuffed Potato Skins
Author:
EasyRecipes .
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Mushrooms and corn make a great filling for potato skins.
Ingredients
- 4 potatoes
- grated cooking cheese, for baking
- oil for deep-frying
- salt and black pepper (kalimirch) powder to taste
- For the mushroom filling
- 4 tbsp finely chopped mushrooms (khumbh)
- 1 tbsp chopped onion
- 1 tsp plain flour (maida)
- 1 green chilli, finely chopped
- ¼ tsp dried oregano
- ¾ cup White Sauce
- 2 tsp butter
- salt to taste
- For the corn filling
- 1½ cups cooked corn
- 1 onion, chopped
- 1 green chilli, chopped
- 2 tbsp grated processed cheese
- 2 tbsp milk
- 2 tbsp fresh cream
- 2 tsp cornflour
- 2 tbsp butter
- a few drops of tobasco or capsico sauce
- salt to taste
Instructions
- Boil the potatoes. Cut them lengthwise and scoop out leaving fairly thick walls.
- Deep fry the potatoes in hot oil until crisp or light pink in colour.
- Sprinkle salt and pepper over the potatoes.
- For the mushroom filling
- Heat the butter and fry the onion for ½ minute.
- Add the flour and green chilli and fry for a few seconds.
- Add the mushrooms and oregano and cook for 2 minutes or until soft. Add salt.
- Add the white sauce and mix well.
- 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 and cook for a few minues.
- Mix the milk, cream and cornflour and add to the corn. Cook again for a few minutes, adding salt.
- Take off the fire, add the cheese and a few drops of Tabasco or Capsico sauce.
- How to proceed
- Put either the mushrooms or corn filling inside the fried skins.
- Srpinkle the cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 5 minutes.
- Serve hot.
