Vegetarian Jacket Potatoes
By: Monika Sharma
Published: Monday, September 30, 2013 - 9:38am

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

Preparation

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. 2 Heat oil in a pan. Add garlic, oregano, and chilli flakes. Add onions and sauté for a minute or till the onions are translucent. Add capsicum and sauté for 1-2 mins. Add corn and saute for one minute. Add paneer, salt, pepper powder, basil leaves, and salt. Saute for 2-3 minutes. Add the scooped potatoes and mix well till the potatoes are mashed. 3 Cool the mixture a little. Fill the mixture in the potatoes and top them with grated cheese. 4 Preheat the oven and bake the potatoes at 200 degrees for 15 minutes or till the cheese on top is slightly browned.

About

This is a vegetarian version of Jacket Potatoes or Baked potatoes. These are are filled with sweetcorn, bell peppers, cottage cheese and topped with cheddar cheese.