Ingredients:

• Potatoes – 4 (semi boiled and peeled)
• Paneer – 200 gms (mashed)
• Green chillies – 6-7 (finely chopped)
• Corn Kernels – 1/4 cup (boiled)
• Coriander – 1 tbsp (finely chopped)
• Ginger – 1 tsp (grated)
• Garlic – 1 tsp (crushed)
• Red Chillies – 1/2 tsp (crushed)
• Spring onion – 1 (finely chopped)
• Corn flour – 1/2 tbsp
• Butter – 2 tbsp
• Salt to taste

Method:

1. Make a dent in the top of a potato with a potato scooper. Scoop out as much of the inside as possible. Repeat for all.
2. Mix together the mashed paneer, green chillies, salt, corn flour, corn kernels and scooped potato pulp.
3. Stuff all potatoes with this filling carefully.
4. Close dents of potatoes and keep aside.
5. Heat butter, add ginger, garlic, red chillies and spring onion. Saute for 5-6 seconds.
6. Add the potatoes carefully.
7. Sprinkle the remaining corn flour and roll the potatoes gently to coat them evenly all over.
8. Transfer to a casserole and bake till lightly browned on the outside for about 15 mins at 200 degrees C. Serve hot.

Recipe courtesy of Saroj Kering