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Baked Stuffed PotatoesBaked Stuffed Potatoes

Chef

:Chef Crystal Mendonca, Peninsula Grand Hotel

Recipe Cook Time

:50 Minutes
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Chef Crystal shares an easy recipe of baked potatoes with a tangy veggie filling.

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Ingredients

  • 2 medium size potatoes

    60 gm cup chopped onion

    40 gm chopped grilled mushrooms

    20 gm butter

    2 chillies chopped

    10 gm ginger grated

    20 gm boiled green peas

    30 gm chopped tomatoes

    A pinch of turmeric

    40 gm grated cheese

Method

Wrap potatoes individually in silver foil and bake at 170c for 40 minutes.

Cut each into half and scoop the centres.

Mash the scooped out portions and keep aside.

In a bowl mix onion,green peas, mushroom and half of the butter.

Add green chillies, ginger and mashed potatoes and salt.

Add tomatoes, turmeric  powder and mix.

Fill the scooped potatoes with this mixture.

Top with grated cheese, remaining butter and bake till cheese melts and browns.

Serve with lettuce & coleslaw (optional).

Key Ingredients: Potatoes, Onion, Mushroom, Butter, Ginger, Green Peas, Tomato, Turmeric, Green Chillies


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