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Main Ingredients | Large potatoes, Butter |
Cuisine | Fusion |
Course | Main Course Egg |
Prep Time | 11-15 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Baked Potatoes with Buttered Rice
- 2 Large potatoes with skin
- 2 tablespoons Butter
- 3 cups Rice cooked
- 1/2 Medium onion
- 1 Small red capsicum finely chopped
- 1 Small green capsicum finely chopped
- 1 Small yellow capsicum finely chopped
- 2 tablespoons Sweet red chilli sauce
- to taste Salt
- 1 tablespoon Fresh cream
- 75 grams Processed cheese
- 4 Eggs
- a few Fresh parsley sprigs
Method
- Wrap potatoes into individual aluminium foils and bake in oven at 180ºC for 1-1 hour 15 minutes.
- Remove foil and cut each potato into half lengthwise. Scoop out little flesh from the centre and reserve the flesh.
- Finely chop onion.
- Heat butter in a non-stick wok. Add onion and saute till soft.
- Roughly chop the reserved potato flesh.
- Add red, green and yellow capsicum to the wok and mix. Add red chilli sauce and mix well. Add chopped potato flesh and mix well.
- Add rice and salt, mix. Add cream, mix well and let it get heated through.
- Spread cooked rice mixture on an ovenproof serving dish and place the potato jackets on it.
- Grate cheese into a bowl.
- Break one egg into each potato jacket, top with grated cheese, parsley sprigs and bake in the oven at 180ºC till the egg is cooked and cheese melts.
- Serve hot.
Nutrition Info
Calories | 1580 |
Carbohydrates | 194.4 |
Protein | 61.1 |
Fat | 61.9 |
Other Fiber | Vitamin B12-3.6mcg |
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