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
1/4 cup beaten cream
2 tbsp. butter
2 tbsp.prepared mustard paste
1/2 cup grated cheese
1 tbsp. oil
Salt to taste
Pepper to taste
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.
Make crisscross 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 200oC 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 200oC for 3-4 minutes.
Remove,garnish with mint leaves on the top.
Serve hot, with hot chocolate or strawberry with cream.
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