Stuffed Potato Skins Recipe (Corn Recipes)

Ingredients

• 8 medium sized potato
• salt (namak) and to taste
• oil for deep-frying
• 1 1/2 cups boiled sweet corn kernels (makai ke dane)
• 1/4 cup chopped onion
• 1 tsp chopped green chillies
• 1/4 cup milk (whole Buffalo, 6.5% fat)
• 2 tbsp fresh cream
• 2 tsp cornflour
• 2 tbsp grated processed cheese
• a few drops of tabasco sauce
• 2 tbsp butter
• salt (namak) to taste
• grated mozzarella cheese for baking

Steps

1. Heat the butter in a pan, add the onions and sauté till they turn translucent.
2. Add the green chillies and corn and sauté again for 2 minutes.
3. Mix the milk, cream, cornflour and salt and add to the mixture. Cook again for a few minutes.
4. Remove from the flame, add the salt, cheese and tabasco sauce. Mix well and keep aside.
5. Boil the potatoes. Cut them into half lengthwise and scoop out the centre portion leaving fairly thick walls.
6. Deep-fry the potatoes in hot oil until crisp or light pink in colour.
7. Sprinkle salt and pepper over them and keep aside on absorbent paper.
8. Stuff the corn filling in the fried potato skins.
9. Sprinkle some cheese on top and bake in a pre-heated oven at 200ºc (400ºf) for about 5 minutes or till the cheese melts.
10. Serve hot.