Ingredients
- 4 potatoes – boiled
- oil for deep frying
- salt and pepper to taste
- 2tbspbutter
- 1 cup cooked corn
- 1 onion chopped
- 1 green chilli - chopped
- 2 tbsp milk, 2 tbsp fresh cream, 2 tsp cornflour
- 2 tbsp grated cheese
- a few drops Tabasco or capsico sauce
- salt to taste
Instructions
- Boil the potatoes. Do not peel the potatoes. Cut them lengthwise and scoop out leaving fairly thick walls.
- Deep fry the potatoes in hot oil until crisp or light brown in colour.
- Sprinkle salt and pepper over the potatoes.
- Heat the butter and fry the onion till transparent.
- Add the green chilli and fry again for a few seconds.
- Add the corn and cook for a few minutes.
- Mix the milk, cream and cornflour and add to the corn. Cook again for a few minutes, adding salt.
- Take of the fire; add the cheese and a few drops of Tabasco or Capsico sauce.
- Put the corn filling inside the fried potato shells. Keep aside till serving time.
- At the time of serving, sprinkle some cheese on top and bake in a hot oven at 200°C/400°F for 5 minutes.