Vegetarian Jacket Potatoes

Name: Vegetarian Jacket Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 4 pieces Russet Potato (4 large russet potatoes, half boiled with salt); ¼ cup Corn (¼ cup sweet corn, boiled); ¼ piece Red Bell Pepper (¼ red bell pepper, ¼ green bell pepper, ¼ yellow bell pepper finely chopped); 2 tbsp Cottage Cheese (2tbsp grated cottage cheese (paneer)); ¼ tsp Oregano (¼ tsp oregano); ¼ tsp Red Pepper Flakes (¼ tsp chilli flakes); ¼ tsp White Pepper Powder (¼ tsp white pepper powder); 2 pieces Garlic (2 pods garlic); ¼ piece Yellow Onion (1/4th onion finely chopped); 4 tsp Basil (4-5 fresh basil leaves chopped or ¼tsp dried basil); 1 tbsp Olive Oil (1tbsp olive oil); 0 pieces Table Salt (Salt to taste)

35 minItalian

Servings8

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Vegetarian
Gluten Free
Pescatarian

Steps

1Halve 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.
2Heat oil in a pan.
3Add garlic, oregano, and chilli flakes.
4Add onions and saut for a minute or till the onions are translucent.
5Add capsicum and saut for 1-2 mins.
6Add corn and saute for one minute.
7Add paneer, salt, pepper powder, basil leaves, and salt.
8Saute for 2-3 minutes.
9Add the scooped potatoes and mix well till the potatoes are mashed.
10Cool the mixture a little. Fill the mixture in the potatoes and top them with grated cheese.
11Preheat the oven and bake the potatoes at 200 degrees for 15 minutes or till the cheese on top is slightly browned.