Spicy Stuffed Potatoes ( Microwave Recipes)
by Tarla Dalal
Added to 103 cookbooks
This recipe has been viewed 29065 times
Potato cups filled with a cheese vegetable mixture. I have used a mixture of mushrooms and peas for the stuffing, but you may use any combination of vegetables that strike your fancy. Remember to place a bowl of water in the centre of the microwave, while cooking the potatoes, to prevent them from dehydrating.
Main procedure- Wash and prick the potatoes with a fork and microwave on high for 5 minutes. Remove and cool.
- Cut each potato into 2 halves and scoop out the centers.
- Mash the scooped out potatoes and keep aside.
- In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on high for 2 minutes stirring once in between.
- Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on high for 1 more minute.
- Add the tomatoes, mix well and keep aside.
- Rub some salt, pepper and butter on the skin.
- Place them on a microwave safe plate and fill it with mushroom and pea mixture and microwave on high for 15 seconds.
- Remove and put 1/4th cheese slice on each potato and microwave on high for 15 seconds.
- Serve immediately garnished with the chopped coriander.
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Accompaniments
Nutrient values per potatoe
Energy | 99 cal |
Protein | 2.4 g |
Carbohydrates | 12.7 g |
Fiber | 1.2 g |
Fat | 4.4 g |
Cholesterol | 0 mg |
Vitamin A | 167.8 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.8 mg |
Vitamin C | 11 mg |
Folic Acid | 11.7 mcg |
Calcium | 51.7 mg |
Iron | 0.5 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 37.7 mg |
Potassium | 158.5 mg |
Zinc | 0.3 mg |
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