Ingredients:

• 500 g – Spinach
• 250 gm – paneer, grated
• 1/2 cup – cooked sweet Corn kernels
• 1/2 cup – fresh Cream
• 4 – medium size Potatoes
• 3 slices – bread, two days old
• 4 tbsp – cheddar cheese, grated
• salt and pepper to taste
• 1/2 tsp – nutmeg, grated
• 2 tbsp – Butter

Method:

1. Boil the potatoes in water till soft but not mushy.
2. Cool and cut then into halves (do not peel).
3. Carefully scoop out the centre from each half, leaving a 1/2-inch margin all round.
4. Reserve the scooped out potatoes for use in other recipes.
5. Smear the potato cups with 2 tbsp of butter, salt and pepper to taste.
6. Bake in a hot oven (200 degree C) till light brown.
7. Steam the spinach leaves for 5 mins and place in a colander to drain out excess moisture.
8. Chop the spinach and mix with corn, cream, salt, pepper and nutmeg.
9. Divide the spinach mixture into 16 parts.
10. Place one part in each potato cup.
11. Top with 1/8th of grated paneer.
12. Cover the paneer with remaining spinach and corn mixture.
13. Break the bread slices into pieces and prepare crumbs.
14. Mix the bread crumbs with butter and grated cheese.
15. Sprinkle it on potato cups and return to the oven. And bake for 15 mins.
16. Serve hot with tomato ketchup.