Baked Potato | Sanjeev Kapoor Khazana

Marinated large potatoes baked, stuffed with fresh vegetable salad, cheese and mustard sauce.

BAKED POTATO - (Serves - 4)

Ingredients

4 large potatoes
Olive oil for drizzling
Crushed black peppercorns to taste
Salt to taste
4 tablespoons mixed capsicum strips
4 tablespoons corn kernels, boiled
3 tablespoons baked beans
2 tablespoons carrot strips
4-5 green olives, sliced
4-5 black olives, sliced
Processed cheese as required
Mustard sauce for drizzling

Method

1. Preheat oven to 180º C.
2. Place potatoes on a baking tray. Drizzle some olive oil, sprinkle crushed peppercorns and salt on top and rub well. Place the tray in the preheated oven and bake for 10-15 minutes.
3. Mix together capsicum, corn kernels, baked beans, carrot, green olives, black olives, crushed peppercorns and salt in a bowl.
4. Halve baked potatoes without cutting through. Stuff in a portion of vegetable mixture and grates some cheese on top.
5. Drizzle some mustard sauce on top and serve immediately.

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Cuisine - Fusion

Course - Main Course Vegetarian

Dish - Main Course Vegetarian