Ingredients

  • 4 large russet potatoes, half boiled with salt
  • ¼ cup sweet corn, boiled
  • ¼ red bell pepper, ¼ green bell pepper, ¼ yellow bell pepper finely chopped
  • 2tbsp grated cottage cheese (paneer)
  • ¼ tsp oregano
  • ¼ tsp chilli flakes
  • ¼ tsp white pepper powder
  • 2 pods garlic
  • 1/4th onion finely chopped
  • 4-5 fresh basil leaves chopped or ¼tsp dried basil
  • 1tbsp olive oil
  • Salt to taste

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Halve each half boiled potato vertically. Slice off a thin round from bottom, so each piece will stand firm. Scoop the potatoes leaving thin wall on sides. Chop the scooped potato and keep aside.
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Step 2

  • Heat oil in a pan.
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Step 3

  • Add garlic, oregano, and chilli flakes.
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Step 4

  • Add onions and saut for a minute or till the onions are translucent.
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Step 5

  • Add capsicum and saut for 1-2 mins.
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  • Length: 2 minutes

Step 6

  • Add corn and saute for one minute.
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  • Length: 1 minutes

Step 7

  • Add paneer, salt, pepper powder, basil leaves, and salt.
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Step 8

  • Saute for 2-3 minutes.
  • Length: 3 minutes

Step 9

  • Add the scooped potatoes and mix well till the potatoes are mashed.
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Step 10

  • Cool the mixture a little. Fill the mixture in the potatoes and top them with grated cheese.
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Step 11

  • Preheat the oven and bake the potatoes at 200 degrees for 15 minutes or till the cheese on top is slightly browned.
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  • Length: 15 minutes