Ingredients
Units
Scale
- Big Potatoes: 6-8
- Butter: 2 tbsp.
Topping -1
- Sweet Corn: 1/2 cup
- Onion: 2 (chopped)
- Bell Pepper (Green, Red and Yellow): Julienned; 1/2 cup
- Sour Cream: 1/2 cup
- Mozzarella Cheese: 1 cup
- Salt
- Pepper
- Dried Parsley
Topping -2
- Chicken: 250 g(shredded)
- All ingredients mentioned in “Topping -1”
Topping -3
- Cottage Cheese / Paneer: 250 g (shredded)
- *All ingredients mentioned in “Topping -1” *
Topping -4:
- Boneless Fish (Preferably Bhetki or Tuna ): 250g (shredded)
- Mayonnaise: 1/2 cup
- English Mustard: 1/3 cup
- Mozzarella Cheese: 1 cup
- Salt
- Pepper
- Dried Parsley
Instructions
- Sauté any of the topping option except mozzarella cheese and Sour Cream (Mayonnaise in case of topping -4) with 1 tbsp. butter till the ingredients soften (especially veggies or chicken or fish).
- Take the mixture out of the flame and mix with sour cream and/or mayonnaise.
- Wash Potatoes thoroughly without peeling the Skin.
- Pierce potatoes with the help of a fork and rub salt as well as little butter properly.
- Preheat the oven for 10 minutes and bake Potatoes in 180 degree C for 1.5- 2 hours and check the softness after the specified time by piercing with a fork.
- Take Potatoes out of the oven and cut into two equal halves (preferably lengthwise) and scoop out some flesh from the potatoes to make a hole.
- Stuff potatoes with any of the topping and cover with little salt and pepper as well as grated mozzarella cheese.
- Take a buttered dish and put potatoes on it and bake in 180 degree C for 30 minutes.
- Take Potatoes out of the oven and serve (and have them) hot!!!!
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
