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
grated 1½ cups
Butter 1 tbsp
Salt to taste
Preheat oven to
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.
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.
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.
Remove the pan from
heat and add mashed potatoes, milk, sour cream and 1 cup grated cheese. Add butter and mix everything well.
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.
Bake in the preheated
oven for 20 minutes and serve hot.