Vegetarian Jacket Potatoes
Vegetarian Jacket Potatoes is a gluten free and lacto ovo vegetarian recipe with 8 servings.
- Servings: 8
- Total cooking time:
Ingredients:
- 4 large russet potatoes, half boiled with salt
- ¼ cup sweet corn, boiled
- ¼ red bell pepper, ¼ green bell pepper, ¼ yellow bell pepper finely chopped
- 2tbsp grated cottage cheese (paneer)
- ¼ tsp oregano
- ¼ tsp chilli flakes
- ¼ tsp white pepper powder
- 2 pods garlic
- 1/4th onion finely chopped
- 4-5 fresh basil leaves chopped or ¼tsp dried basil
- 1tbsp olive oil
- Salt to taste
Instructions:
- Halve each half boiled potato vertically. Slice off a thin round from bottom, so each piece will stand firm. Scoop the potatoes leaving thin wall on sides. Chop the scooped potato and keep aside.
- Heat oil in a pan.
- Add garlic, oregano, and chilli flakes.
- Add onions and saut for a minute or till the onions are translucent.
- Add capsicum and saut for 1-2 mins.
- Add corn and saute for one minute.
- Add paneer, salt, pepper powder, basil leaves, and salt.
- Saute for 2-3 minutes.
- Add the scooped potatoes and mix well till the potatoes are mashed.
- Cool the mixture a little. Fill the mixture in the potatoes and top them with grated cheese.
- Preheat the oven and bake the potatoes at 200 degrees for 15 minutes or till the cheese on top is slightly browned.
