Corn stuffed potato bake
Potato halves filled with corn, coconut and cream
Par-boiled potato halves filled with a buttery mix of sweetcorn, fresh coconut, onion, chilli and cream, topped with sesame seeds and coriander and baked. Serve hot with chilli sauce as a starter or side.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the filling
To garnish
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Method
0/6 doneStep 1: Par-boil 6 potatoes in their skins for 10 minutes, until a knife goes in with a little resistance. Cool, peel if you like, halve and scoop out the centres. Keep the scooped potato.
10 minStep 2: Heat 2 tbsp butter for the filling and sauté 2 onions for 4–5 minutes until light brown.
5 minStep 3: Add 5 ½ oz corn kernels, 1 ⅜ oz fresh coconut, ½ tsp red chilli paste, ½ tsp green chilli paste, 2 tbsp fresh coriander, ½ cup fresh cream, the scooped potato and ¾ tsp salt, and mix well.
Step 4: Heat the oven to 350°F. Arrange the potato halves in a baking dish and spoon the filling into them.
Step 5: Garnish with 1 tbsp sesame seeds and 1 tbsp fresh coriander, and top each potato half with ½ tsp of 2 tbsp fresh cream.
Step 6: Bake for 15 minutes until hot and lightly golden. Serve hot with chilli sauce.
15 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corn stuffed potato bake take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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