Stuffed Potatoes

Ingredients

• Oven Temp: 425 F-220 C
• Potatoes, medium, uniform size 6 (500 g)
• Butter 4 tsp
• Salt 1 tsp or to taste
• Cheese, grated 2 tbsp
• Green chillies, finely chopped to taste
• Coriander leaves (Hara Dhania), finely chopped 1 tbsp
• Black pepper powder ¼ tsp
• Red capsicum, finely chopped 2 tbsp

Preparation

• Peel potatoes and prick in 2-3 places with a fork. Place in a baking dish with a cover, and bake in a pre-heated oven for about 40 minutes, or till tender, but firm.

• Remove from oven and leave to cool.

• When cool, slice the bottom enough to be able to stand the potato vertical. Slice the top off and scoop the potatoes leaving a shell.

• Mix the scooped potato, salt, 3 tsp butter, cheese, green chillies and hara dhania. Mash with a fork, to mix well and fairly even.

• Spoon this mixture into the shells.

• Mix the capsicum with the remaindered butter and top each potato with it.

• Bake in a pre-heated oven for 10 minutes, or till golden and serve.