Ingredients:

• 5 – oval potatoes, big and well shaped
• 2 – Spring onion sprigs with greens, chopped finely
• 1 cup – sweet Corn kernels
• 2 tbsp – coriander, chopped finely
• 2 – green chillies, chopped finely
• 2 tsp – garlic, chopped finely
• 1 cup – Cream cheese
• 1/2 cup – paneer, grated coarsely
• 1/2 cup – thick fresh curd, hung for 20 minutes
• Salt to taste
• For garnish:
• Few -tomato slices
• Few – salad leaves, whole and shred
• Little – slices of Onion

Method:

1. Wash potatoes under running water.
2. Use a soft kitchen scrubber, to scrape off dirt.
3. Do not peel. Pat dry and keep it aside.
4. Steam corn till tender and keep aside.
5. Bake potatoes in a preheated oven, on a wire rack.
6. Bake at 200 degree C for 30 minutes, or till cooked.
7. Remove them from oven, cool a little and halve them carefully, horizontally.
8. Scoop out the inner flesh, keeping 1/2 inch thick wall all over.
9. They should look like cups, when done.
10. Cut a thin sliver off base to make them stand firmly.
11. Mash the extracted potato coarsely and keep aside.
12. Mix together cream cheese, curd, onion and corn.
13. Add chillies, garlic, salt and scooped potato.
14. Spoon the mixture into the potato cases.
15. Mix together coriander and grated cheese.
16. Top potato cups with this mixture.
17. Grill in hot oven at 200 degree C, for 5 to 6 minutes, or till the cheese turns light golden.
18. Arrange in a serving plate, in which garnish veggies, have been arranged already.
19. Accompany with sauce or prepared mustard dip.

Recipe courtesy of Saroj Kering