Funky Mexican Potatoes
Prep. : 20 mins
Cook : 20 mins
Total Time :
40 mins
Cuisine : Mexican
Servings : serve 3
Big potatoes – 3 (parboiled with skin)
Cooked Basmati Rice – 1/4 cup
Boiled red kidney beans (Rajma) 2tbsp
Butter – 1tbsp
Olive oil-1tbsp
Finely chopped garlic – 1 tsp
Chilli Flakes – 1/2 tsp
Mixed herbs-1/2tsp
Finely chopped Onion – 2tbsp
Yellow bell pepper – 2tbsp
Salt Pepper to taste
Boiled Corn – 2tbsp
Grated cheese – 1/4cup
Scooped out potatoes 2tbsp
-
- Cut the boiled potato into two halves vertically & scoop it from the middle. Rub oil on both sides, sprinkle some salt & pepper.
- Bake it at 160 degrees for 5-8 mins.
- In a pan, add butter, garlic & sauté for a few seconds, then add some chilli flakes, onions & sauté again for a few minutes.
- Then add the chopped bell pepper & let it cook.
- Now add the beans & corn. Season with salt, pepper & mixed herbs. Once the veggieshave cooked well add the cooked rice & mix well.
- Now fill the potato skins with the rice mixture. Top it with some cheese & bake again for 3-5mins or till the cheese is gratinated.
Serve hot!!
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