Ingredients:

• 4 – large round potatoes, half boiled
• 1 – large red capsicum, chopped finely
• 1 – large yellow capsicum, chopped finely
• 1 stalk – Spring onion with greens, chopped finely
• 1/2 cup – cabbage, chopped
• 1/2 cup – beans sprouts, steamed for 5 mins
• 2 tsp – Basil leaves, finely chopped
• 1 – fresh red chilli, finely chopped
• 2 flakes – garlic, finely chopped
• 1/2 cup – roasted bread crumbs
• 1/2 tsp – Wheat flour
• 1 cup – cheese grated
• 1 tsp – Red Chilli Garlic sauce
• 1 tsp – Tomato sauce
• 1/2 tsp – soya sauce
• 3 drops – Tabasco
• 1 tbsp – Olive oil
• Butter for brushing
• Pepper to taste
• Salt to taste
• For Sour Cream Cheesy Topping:
• 1/2 cup – Cream cheese
• 1/2 cup – grated Paneer
• 1/2 cup – fresh thick curds
• 1 stalk – Mint leaves finely chopped
• 1/2 tsp – Sugar powdered
• Pepper to taste
• Salt to taste.

Method:

1. Halve each half boiled potato horizontally.
2. Slice off a thin round piece from bottom, so each piece will stand firm.
3. Chop sliced off pieces, keep aside.
4. Heat oil in a pan, add chilli, garlic, saute a few seconds.
5. Add capsicums, chopped potato leftovers, beans sprouts, stir.
6. Add cabbage, spring onions, saute for 3-4 minutes.
7. Add all sauces, salt, basil leaves, and stir-fry for 2 minutes.
8. Sprinkle wheat flour, mix, allow all excess moisture to evaporate.
9. Keep aside till required.
10. Scoop each potato half carefully, leaving a wall on all sides.
11. Mash the inner pulp, add crumbs, grated cheese, salt, pepper.
12. Keep aside till required.
13. Beat all sour cream ingredients well, till light and fluffy.
14. Refrigerate till required.
15. To Proceed:
16. Fill a spoonful of capsicum mixture into each potato jacket.
17. Press down, cover with a layer of mashed potato, crumb mixture.
18. Brush all over with butter.
19. Bake in preheated oven at 200C for 10-12 minutes.
20. Take out of oven, place in serving dish.
21. Put dollops of sour cream mixture over each potato.
22. Serve immediately.

Recipe courtesy of Saroj Kering