Baked potatoes served with an exciting corn filling make for the perfect snack be it team-time or a house party. Made with crunchy and tasty Del Monte Whole Kernel corn, they are delicious little conversation starters. You can even prepare them in advance and just heat them up before serving.
cup Del Monte Whole Kernel Corn, Drained
Garlic Cloves, Finely Chopped
Spring Onion Bulbs
cup Cheddar Cheese, Grated
cup Paneer, Grated Or Crumbled
TBSP Mixed Dried Herbs
TBSP Black Pepper Powder
TBSP Mustard Powder (Optional)
Salt To Taste
handful Onion Greens For Garnish
Start by preheating your oven to 200 degree C.
Line your baking sheet with parchment paper and keep it aside for later.
Gather up your potatoes. Scrub and clean them well with water to remove any dirt. You don’t want your dish to be extra crunchy now, do you?
With the jackets on, cook the potatoes in salted boiling water till they are half cooked. This will take around 10-12 minutes, so put your feet up and take a tiny break.
When they’ve cooled down, cut them into half, lengthwise.
In a mixing bowl, stir the yummy Del Monte whole kernel corn together with paneer, onion, garlic, pepper powder, mustard powder (if using), butter, herbs and salt. Your delicious corn filling is ready!
Now for the potato bowls! Scoop out the soft center of the potatoes to make a cavity.
Stuff about ½ -2 tablespoon of the corn mixture into it. Don’t worry about adding too much, the more, the merrier.
Sprinkle cheese over each potato half. Cheese lovers, don’t hold back!
Now place your stuffed potatoes on the baking sheet and bake for about 20 minutes or till the potatoes are soft. Don’t worry, timing may change depending on the potato size and oven efficiency.
Serve this hot, garnished with onion greens.
And you’re done! You’ll surely enjoy every bite of this lip-smacking dish. You can even add a few dabs of sour cream for more flavour.