VEGETABLE POTATO SKINS (MEXICO)
(Scooped potatoes filled with the goodness of mushroom and corn)
Ingredients
2 potatoes
50 gm mushroom
50 gm baby corn
1 tbsp celery
1 tbsp leeks
2 tbsp chopped onion
1 tbsp chopped garlic
2 tbsp chopped spring onion
1 bunch fresh coriander leaves
3 tbsp tomato sauce
2 tsp chilli powder
Few drops, soy sauce
Salt as required
1 tsp sugar
Cheese for garnishing
Method
- Cut and halve the potatoes into two pieces each
- Scoop out the potatoes, parboil and deep fry
- Chop all the above vegetables and cook them with the spices
- Stuff the above vegetables into the potato and grate some cheese on top
- Gradinate the potatoes and serve them hot with salsa and sour cream
