Ingredients
3 boiled large potatoes
1 carrot grated
1 tender corncob grated
1 onion, finely chopped
1/2 cup cabbage finely shredded
2 tsp. butter
1 tsp. cheese grated
2 tbsp. white sauce recipe (refer recipe in index)
6 slices stuffed olive rings (optional)
salt to taste
Method
Peel potatoes is desired.
Cut into even halves, scoop out a portion in centre carefully.
Brush halves with butter, keep aside.
Heat remaining butter in pan, add vegetables, stirfry till tender.
Add scooped shreds of potatoes, salt, white sauce, and stir.
Stir and cook till thick.
Pile a portion of mixture in and over each scooped hollow of potato halves.
Garnish with a slice of olive and cheese as desired.
Bake in a preheated oven (180 deg C) for 4-5 mins or till cheese melts.
Serve hot with with a slice of wheat bread.
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