Every other lady whom I have met, generally happens to have one constant worry..”What to make for the next meal?” It was one of those days for me where I was sitting in front of the TV and wondering what I should make for my Sonny boy as an evening snack. As I was surfing the channels, I chanced upon a program presented by the famous Mrs Tarla Dalal. I don’t recollect the name of the programme though. Hoping to get some idea, I stayed glued to it. One item for the day was stuffed potatoes, which seemed pretty easy to make. Phew!! I was so relieved…at least now I know what to try. I hadn’t noted down the recipe. So I thought of doing a bit of experimenting. All of us really loved it. Whenever there’s a party, J would request for this item and it has always been a hit with our guests.
The recipe that I am sharing is the non-vegetarian version but vegetarians needn’t worry. The dish is basically cooked potatoes filled with a Bechamel sauce (white sauce)- based filling topped with grated cheese. You can always substitute the meat with the vegetables of your choice. You can use mixed vegetables as well. The vegetables that I would recommend would be carrots, capsicum, corn, beans and mushroom. But then it’s your choice. The potatoes should preferably be of the same size and should be smaller than your closed fist.
Here’s the recipe… 🙂
Source: Tarla Dalal (measurements are my own)
Stuffed potatoes...an addictive snack
- 10 Well rounded potatoes with skin
- 1 Finely chopped onion (medium)
- 1 teaspoon Garlic cloves paste
- 1/4 cup Chicken finely sliced into very small pieces
- 1/4 teaspoon White pepper powder
- 1/2 cup Milk
- 1 tablespoon Flour
- 4 tablespoons Butter
- 1 cup Grated Cheese
- to taste Salt
- Wash the potatoes very well making sure that the skin is clean.
- Half them and cook them with a bit of salt.Make sure that the potatoes are not overcooked.Keep aside to cool.
- Once cooled, scoop out the inside portion of the potatoes ensuring that a well is formed, with the skin intact and some flesh remaining on the edges.
- Mash the scooped out portion and keep aside.
- In a pan, heat 2 tablespoons of butter.
- Brown the potato halves, cut-side down and then turning cut side up.
- In another pan, heat the butter and add the chopped onions.
- When it turns transluscent, add the garlic paste and stir well.
- Add pepper powder and the chicken and stir till chicken is cooked.
- Now add the flour and mix well for a minute.
- Reduce the heat and slowly drizzle the milk onto the mixture while stirring.
- Add the mashed potatoes and mix well.You can increase the heat.Stir till the mixture becomes thick.
- Turn off the heat.
- Fill the potato baskets with the filling and top with grated cheese.
- You can either grill them in an oven or heat in microwave for about 3 minutes till cheese is melted.