Friday, 15 February 2013

Baked Potato Shells with Corn Filling


6 medium sized potatoes (pick up uniform sized potatoes),
½ tbsp olive oil,
½ a medium sized onion (chopped),
1 tsp green chilli paste,
1 cup of boiled corn kernels,
½ cup of milk,
1 tsp corn flour,
Salt to taste,
1 tsp of peppercorns,
1 tsp thyme,
3 tbsp grated cheese


Scrub the potatoes to ensure there is no dirt left on the skin. Pat dry and wrap the potatoes in aluminium foil. Preheat the oven and bake the potatoes for 40 minutes at 200oC.

Once they are slightly cool, split them into halves and scoop out some of the potato to form cups using a sharp-edged spoon. You can use the scooped out potato in any vegetable. Mix the corn flour in the milk.

Heat the oil and sauté the onion and green chilli till tender. Add the boiled corn kernels and the milk and corn flour mixture, salt, pepper and thyme. Cook for a minute.

Scoop this mixture on the potato shells and sprinkle the cheese on top. Cook in the oven for about 10 minutes. Serve hot.