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Stuffed potatoes with kidney beans


Oct 06, 2017

PREPARATION TIME

COOKING TIME

SERVES

1

PREPARATION LEVEL

Easy

Filled with kidney beans, cheese and corn, Stuffed Potatoes with Kidney beans is a perfect tiffin recipe. It’s loaded with proteins and it’s got the taste your kids will love! Kissan Fresh Tomato Ketchup brings all the ingredients together and makes it a lip-smacking tiffin treat.

INGREDIENTS

    Boiled potatoes (large), scooped out: 2
    Filling
    Chopped onions: 1 teaspoon
    Cooked rajma: 1/2 cup
    Chopped mixed bell peppers: 2 tablespoons
    Corn kernels: 1 tablespoon
    Kissan Fresh Tomato Ketchup: 1 tablespoon
    Garam masala: 1 teaspoon
    Grated cheese: 1/3 cup
    Olive oil: 1 teaspoon
    Salt & pepper to taste

DIRECTIONS

Take a bowl. Scoop out boiled potatoes into it.
In a pan, add oil, onions, bell peppers, and the cooked rajma along with the scooped out potato and corn kernels
Add salt, pepper, garam masala, Kissan Fresh Tomato Ketchup and mix well.
Pre-heat the oven to about 160° to 180°
Fill the mix into the potato shell. Top with cheese and bake for 10 minutes.

About Chef Vicky RatnaniFollow On

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A successful celebrity chef, Vicky has travelled has cooked for Queen Elizabeth, Nelson Mandela and Rod Stewart. ‘Vicky Goes Veg’ is a cookbook where global flavours meet local tastes, and has won the Gourmand Award for Best Vegetarian Cook 2015. Catch his on the YouTube channel, Vicky's World.

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