Potato Cups Potato cups stuffed with creamy corn mixture, topped with cheese and baked till golden. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 11 Sep 2019 in Recipes Veg New Update Main Ingredients Potatoes, Milk Cuisine Fusion Course Snacks and Starters Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Potato Cups 4 large Potatoes Milk 2 tablespoons Butter 2 tablespoons Refined flour (maida) 1 1/2 cups Milk 1 cup Corn kernels boiled to taste Salt 4-5 Peppercorns crushed 4 tablespoons Fresh cream 1/2 cup Cheese grated 2 tablespoons Fresh parsley chopped Method Preheat oven to 200º C. Parboil potatoes with skin. When cool, halve lengthwise, scoop out the potatoes leaving thick shells. Grate scooped out potatoes. For the filling, heat butter in a pan, add refined flour and roast. Add milk gradually and cook stirring continuously. Cook for two minutes stirring continuously. Add boiled corn kernels, salt, half the crushed peppercorns and stir. Add grated potatoes to the corn mixture and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley. Place the potato cups on a baking tray. Fill them up with the filling. Sprinkle the remaining cheese and the remaining crushed peppercorns on the top. Bake in the preheated oven at 200º C for ten minutes or till the cheese turns golden. Serve hot. Nutrition Info Calories 1417 Carbohydrates 167.9 Protein 38.7 Fat 66.1 Other Fiber Potassium- 1777.5mg #Peppercorns #Butter #Fresh parsley #Fresh cream #Corn kernels #Potatoes #Refined flour (maida) #Salt #Milk #Cheese Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article