SPICY STUFFED POTATOES

Potato cups filled with a cheese vegetable mixture. I have used a mixture of mushrooms and peas for the stuffing, but you may use any combination of vegetables that strike your fancy. Remember to place a bowl of water in the centre of the microwave, while cooking the potatoes, to prevent them from dehydrating.


Preparation Time : 10 mins.
Cooking Time : 8 mins 45 sec.
Makes 4 potatoes.

Ingredients
2 medium sized potatoes
¼ cup onions, chopped
1/3 cup mushroom / baby corn, finely chopped
1 to 2 green chillies, chopped
½ teaspoon grated ginger
1 tablespoon green peas, boiled
2 tablespoons chopped tomatoes
1 tablespoon butter
2 slices cheese
1 teaspoon butter for greasing the potatoes
salt and pepper to taste

For the garnish
1 tablespoon chopped coriander

Method
1.Wash and prick the potatoes with a fork and microwave on HIGH for 5 minutes. Remove and cool.
2.Cut each potato into 2 halves and scoop out the centers.
3.Mash the scooped out potatoes and keep aside.
4.In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on
HIGH for 2 minutes stirring once in between.
5.Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on HIGH for 1 more minute.
6.Add the tomatoes, mix well and keep aside.
7.Rub some salt, pepper and butter on the skin.
8.Place them on a microwave safe plate and fill it with mushroom and pea mixture and
microwave on HIGH for 15 seconds.
9.Remove and place ½ slice cheese on each half and microwave on HIGH for another 15
seconds.
10.Serve immediately garnished with the chopped coriander.