The perfect snacking Recipe: Baked Potatoes with Corn and Cheese
Baked Potatoes is one of those humble dishes which is so easy to make and remains the most sough-after classic snack at parties and gatherings. It’s so simple and could be one of the first recipes, a novice cook should try as one can never go wrong with it. I recently tried my hand at Baked Potatoes and since then have been wondering how come I never tried this simple yet wonderfully lip-smacking recipe till now
Baked potatoes call for potato halves that are scooped, filled with a delicious creamy filling made of vegetables or meat and eventually baked. Potatoes can be used raw or boiled depending upon one’s requirement. I used boiled potatoes since they were handy and help reduce the preparation time drastically. The classic combination of corn and cheese made it to my filling as it delights one and all.
Potatoes are usually a no - no for most people as it has the stigma of being fattening and unhealthy. On the contrary, they are a storehouse of nutrients and goodness. Potato skins especially are a very good source of Folic acid and Baked potatoes is one of the few recipes that makes the most of its skin. If cooked using the right method, potatoes can do wonders to the body, mind and soul. Children and anyone else, who have high energy requirements can bank on potatoes to meet it.
Baked potatoes work well as a carry-to-school-snack or travel food. Wrap potatoes in foil before baking them and then pack for later use.
- 4 medium sized potatoes
- 1 teaspoon butter
- ½ teaspoon pizza seasoning or Italian herbs
- ¼ cup sweet corn niblets, chopped finely
- 2 teaspoons cream
- 1/4th cup grated, processed cheese
- 1 teaspoon oil
- 1 teaspoon chilli flakes
- Salt to taste
- Grated processed cheese to top the potatoes
Step 1 – Scrub the potatoes well using water and a brush. Pressure cook them whole till firm but cooked. Remove and keep aside to cool.
Step 2 – Cut potatoes in half, lengthwise. Scoop them out from the center. Retain the scooped flesh in a bowl.
Step 3 – In a bowl, mix oil, chilli flakes and salt well. Brush the potato halves with this marinade and keep aside.
Step 4 – In a pan, heat butter and pizza seasoning together. Add in corn, mix well and sauté for 2 minutes till the corn are firm.
Step 5 – Add scooped potato flesh, cream, processed cheese to the pan. Mash and mix well, cook for a few minutes till everything comes together and forms a ball. Cool the mixture and keep aside.
Step 6 – Fill potato shells with the mixture and top with little grated cheese.
Step 7 – Place the potato halves on a baking tray and bake in a preheated oven till the cheese on top melts (approx 5 minutes). Serve immediately with some Tabasco sauce.
So the next time you have a hungry toddler, prepare this snack for energy and taste.
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Happy cooking and snacking!
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