Ingredients vegetarian 4 servings

• 4 large parboiled potatoes
• Oil for brushing
• Salt to taste
• ¾ cup boiled American corn
• ½ cup grated cheese
• Salt and pepper to taste
• ½ cup cream
• 2 tbsp curds (dahi)
• 4 tbsp mint leaves (phudina)
• Salt and pepper to taste
• ¼ cup grated mozzarella cheese

Directions

1. Brush the potatoes with oil. Sprinkle with salt.
2. Wrap in an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
3. Cool slightly and cut each baked potato horizontally into two halves.
   Scoop the potatoes from the insides to make a hollow. Keep aside.
4. For the mint sauce, Beat the cream until thick.
5. Add the curds, mint leaves, salt and pepper and mix well. Keep aside.
6. Fill each potato half with 2 tbsp of the corn filling.
7. Place the potato halves in a greased baking dish and pour 1½ tbsp of the mint sauce on each halve evenly.
8. Sprinkle cheese on top and bake in a pre-heated oven at 200 °C for 10 minutes. Serve

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