Stuffed Baby Potatoes By Sanjeev Kapoor 13 Oct 2014 in Recipes Course New Update Main Ingredients Baby Potatoes, Tomatoes Cuisine Indian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Stuffed Baby Potatoes 10 Baby Potatoes 5 teaspoons Tomatoes for greasing Oil A few fresh mint leaves For the red sauce 1 tablespoon Butter 1/2 cup Tomato puree to taste Salt to taste Black pepper powder to taste Sugar 1 teaspoon Cornflour 1 teaspoon Red chilli sauce 1 teaspoon Tomato ketchup For the filling 6 teaspoons Corn boiled and crushed 2 teaspoons Thick yogurt 1 teaspoon Fresh coriander leaves chopped 1 teaspoon Fresh mint leaves chopped to taste Salt to taste Black pepper powder Method Grease a baking dish with sufficient oil. Wash the baby potatoes thoroughly and scoop out the center with a knife. Place them on a microwave safe bowl, cover and bake them on HIGH for four minutes. Switch off the heat and let it stand for ten minutes. To make the red sauce; combine the butter, tomato puree, salt, black pepper powder, sugar, cornflour, red chilli sauce and tomato ketchup in a microwave safe bowl. Mix well and cook on HIGH for four minutes, stirring in between. To make the filling; combine the corn, yogurt, coriander leaves, mint leaves, salt and black pepper powder in a bowl. Mix well and stuff the baked potatoes. Arrange the stuffed potatoes on the pre greased baking dish. Put a little red sauce on each potato, sprinkle cheese and put a mint leaf on top. Place the dish in the microwave and cook on HIGH for two minutes. Serve hot. #Black pepper powder #Fresh coriander leaves #Fresh mint leaves #Oil #Salt #Sugar #Thick yogurt #Tomatoes 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