INGREDIENTS
2 loaded potatoes skin, 375 gm potatoes, 200 gm corn, 80 gm cream, 80 gm Amul cheese, 20 gm salt, 30 gm parmesan cheese, 20 gm butter, Tomato dip to serve with
METHOD
• Boil medium-sized potatoes and cut each in two halves.
• Scoop the potato and fry until they take a golden brown colour.
• Take a pan. Add butter and sauté corn in it. Add the cream and cheese as well.
• Stuff the corn mixture in the potatoes and bake them in the oven.
• Serve with tomato dip.
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