Ingredients:
• 6 medium smooth oval Potatoes
• 1 Spring onion finely chopped
• 1 Capsicum finely chopped
• 1/2 red bell pepper finely chopped
• 1/2 yellow bell pepper finely chopped
• 1 chilli finely chopped
• 1 Garlic flake finely chopped
• 10-12 Mint leaves whole
• 1/4cup – beaten Cream
• 2 tbsp – Butter
• 2 tbsp – prepared mustard paste
• 1/2cup – grated cheese
• 1 tbsp – oil
• Salt to taste
• Pepper to taste
Method:
- Prepare a day ahead:
- Scrub unskinned potatoes, and wash clean.
- Boil potatoes till almost done, but still firm.
- Refrigerate to use the next day or at least after 4-5 hours.
- To Proceed:
- Make criss cross slits 2/3 way down the elongated part of potato.
- Make sure it stands firmly or slice of a very thin portion of what is now the base.
- Apply a very slight pressure at the lower part of potato, with a closed palm.
- This will open out the slits a bit.
- Brush inside with butter, sprinkle a bit of salt in slits, keep aside.
- Heat oil in a pan, add chilli, garlic, capsicum, stir.
- Add all other chopped veggies except mint leaves, stirfry for 2 minutes.
- Take off fire, allow to cool.
- Add salt, pepper, cream, cheese, mustard, mix well.
- Meanwhile, bake potatoes in preheated oven at 200*C for 3-4 minutes.
- Remove, gently open out slits very slightly,
- Carefully, spoon in veggie mixture into slits, pushing very gently.
- Brush potato jackets with butter.
- Return to oven, and bake again at 200C for 3-4 minutes.
- Remove and garnish with mint leaves on the top.
- Serve with hot chocolate or strawberry with cream.
Recipe courtesy of Saroj Kering