Jacket Potatoes with Cheese

About Jacket Potatoes with Cheese

Ingredients

• Large potatoes, washed thoroughly but unpeeled 4
• Oil 6 tsps
• Medium onion, finely chopped 1
• Green capsicum (hari shimla mirch), finely chopped ½ cup
• Red capsicum (lal shimla mirch), finely chopped 1 cup
• Milk 2 tbsps
• Sour cream 2 tbsps
• Processed cheese, grated 1½ cups
• Butter 1 tbsp
• Salt to taste

How to Make Jacket Potatoes with Cheese (Stepwise Photos)

Method

1. Preheat oven to 180 ºC.
2. Rub about 1 tsp of oil on each potato and pierce several times with a knife (so that it bakes completely). Sprinkle salt over them and place them in a greased baking dish. Place the dish in the preheated oven and bake for 1 hour.
3. Halve the baked potatoes without removing peel. Scoop out the pulp into a bowl without disturbing skin. Set the skins aside. Mash the potato pulp.
4. To make the stuffing, heat 2 tsps of oil in a non-stick pan, add onion, green capsicum and red capsicum and saute for 2-3 minutes or till soft.
5. Remove the pan from heat and add mashed potatoes, milk, sour cream and 1 cup grated cheese. Add butter and mix everything well.
6. Place the potato skins on a greased baking dish, put some stuffing mixture in each. Sprinkle salt and remaining grated cheese on top of each.
7. Bake in the preheated oven for 20 minutes and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps