Total Time: 30 minutes
Serves: 4 servings
Ingredients:
- 4 large-sized potatoes (preferably longer in shape)
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup finely chopped onions and bell peppers
- 1 cup boiled kidney beans (rajma)
- Salt to taste
Method:
- The first step is to preheat the oven while other preparations are done. Wash and dry the potatoes and make a vertical slit along the length of the potatoes. Bake these potatoes in an oven for 15-20 minutes or until they are fully baked (take care not to keep the potatoes for longer or make them softer or mushy.)
- Once the potatoes are fully baked, open the slit so that the fillings can be easily added to it. You can even scoop out some of the potatoes to make space. In the cavity, add salt to season the potato (you can also add salted butter to make it more indulgent) Now add a mix of the chopped vegetables. On top of the vegetables, add some of the boiled kidney beans, Now add the cheese and top it all with some sour cream.
- Remember to be very quick with the loading of the potatoes, as they taste best when they are steaming hot. Once the potatoes are fully loaded, the cheese will melt and create a delicious cheese pull.
- You can add seasoning and toppings of your choice. Serve to pipe hot.
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not my recipe
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