NEW CASTLE —
12 tbsp grated mozzrella cheese for topping
1.Heat the oil in a pan, add the garlic, broccoli, corn, zucchini, red pepper, green chillies, mix well and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
2.Add the corn flour and milk mixture, salt and pepper, mix well and simmer till it thickens.
3.Remove from the flame, divide into 6 equal portions and keep aside.
1.Make criss cross insertions halfway through each potato keeping the base in tact.
2.Press the base lightly so that the slits open up, making enough space to stuff the filling.
3.Sprinkle salt on a potato and stuff with a portion of the filling
4.Sprinkle 2 tbsp cheese over it and keep aside.
5.Repeat with the remaining ingredients to make 5 more stuffed potatoes.
6.Arrange the potatoes on a baking tray sprayed with non-stick spray and bake in a pre- heated oven at 400 degrees for 5 to 7 minutes or till the cheese melts. Serve hot.