4 Serves
45 Mins
Halve each boiled potato vertically. Slice a thin round from the bottom of each half so they stand upright. Using a spoon, scoop out the center of the potatoes, leaving a thin wall on the sides. Finely chop the scooped potato flesh and set aside.
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Vitamin E
3 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
474 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
506 mg / 1,250 mgPotassium
1253 mg / 4,700 mgSodium
738 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Heat the cooking oil in a pan over medium heat. Add the garlic, oregano, and red pepper flakes, sautéing until fragrant. Add the onions and cook until translucent.
Stir in the bell peppers and corn, sautéing for 1-2 minutes. Add the paneer, salt, black pepper, and fresh basil leaves. Cook for another 2-3 minutes.
Incorporate the chopped potato flesh into the pan mixture, mashing slightly as you stir to combine everything well. Remove from heat and allow the mixture to cool slightly.
Fill the hollowed potato shells with the prepared mixture and top each with a generous amount of white cheese.
Preheat your oven to 200°C. Place the stuffed potatoes on a baking sheet and bake for 15 minutes, or until the cheese is melted and slightly browned.
45
g15
g20
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