Baked Jacket Potato.
For jacket potatoes.
7 to 8 medium size boiled potatoes
4 tab sp cheese
For stuffing:
1 cup boiled vegetables (corn, french beans, carrot)
1/2 mashed potato
1 tsp Jalapeños pepper chopped
1/2 cup Capsicum(red, green, yellow)
1/2 tsp Ginger-chilly paste
1 tsp Tacos seasoning
1 chopped onion
4 to 5 chopped garlic cloves
1 tsp ketchup
2 tbsp cheese
1 tsp oragano
1/2 tsp red chilly paste
Salt to taste
2 tbsp oil
Washed potatoes n mirowave it upto 80 % about 5 mins on high power. Don't remove it's skin.
After cool scoop it keep mashed potatoes aside for further process.
Heat oil stir onion n garlic for while. Add Ginger-chilly paste n add capsicums.
Add boiled vegetables, mashed potatoes, salt, red chilly paste, n rest ingredients.
Can add fresh coriander also.
Cool down stuff.
Now feel stuffing in scooped potatoes put cheese on it bake on 180 for 12 min on convection pre heated mode.
Red Salsa Sauce:
4 tomatoes
1 onion
1 green capsicum
5 to 6 clove Garlic
1tbsp vinegar
4 whole red chilly soaked
Salt to taste
1 tbsp coriander
2 tbsp chopped Jalapeños peppers
1 tsp Tacos seasoning
1/2 sp oregano
1+1/2 tbsp sugar
1/2 cup ketchup
1tsp Roasted cumin powder
Hold capsicum , onion n tomatoes in fork n roast direct on flame till skin go black.
Cool down them remove black skin. Cut in pieces add all ingredients n churn it
Yr Red salsa sauce is ready.
Can store up to 10 to 15 days in freeze.
Serve with red salsa sauce n saur cream.
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