Ingredients:

• 1 loaf – Bread
• 1 – Potatoes
• 1/2 tin – Sweet Corn Cream style
• 1 tbsp – Coriander leaves
• 3 – Green chillies
• 1 tsp – Mint leaves
• 2 tbsp – Cream cheese
• 1 tbsp – Thick Curd
• 1/2 tsp – White Vinegar
• Salt and Sugar
• 2 sprigs – Spring onion
• Grated cheese – as needed

Method:

1. Take 1 unsliced loaf of bread.
2. Make a slit along the centre about 3/4th way deep.
3. Carefully scoop out as much of inside as possible.
4. Keep an inch thick wall all around.
5. Grate 1 large potato, boiled and chilled, into a big bowl.
6. Add 1/2 tin sweet corn cream style.
7. Add 1 tbsp coriander leaves, 3 green chillies, 1 tsp mint leaves, all finely chopped.
8. Add 2 tbsp cream cheese, 1 tbsp thick curds, 1/2 tsp white vinegar, salt and sugar to taste.
9. Grind the scooped out bread to make crumbs, and add to potato.
10. Add 2 sprigs spring onions with greens, finely chopped, to potato.
11. Mix contents of bowl gently with fork or wooden spatula.
12. Stuff this mixture into hollowed bread, place on a baking sheet.
13. Sprinkle generously with grated cheese, and any herb or choice.
14. Bake in pre-heated oven at 180 C, till cheese melts.
15. Cool a little before cutting with very sharp bread knife.
16. Serve warm with a fresh dip or sauce.

Recipe courtesy of Saroj Kering