Sweet Corn, Cheese and Capsicum Filled Potatoes Recipe


  • 4 Large sized Potatoes
  • 6 tbsp Grated Cheese (Mozzarella)
  • 1 finely chopped Capsicum (medium sized)
  • 3 tbsp Sweet Corn Kernels
  • 1 tbsp Chili Flakes or green Chilli (chopped)
  • 4 tsp Oregano Mix
  • 1 Onion large (chopped)
  • Salt as per need
  • 2 tsp Butter


  1. Rub potatoes with oil and salt. Bake it a hot oven 200 degrees C/425 degrees F, until tender and the skins are crisp.
  2. Cut the potatoes (leave the skin on) into half and carefully scoop out the core without breaking the skin making small cups.
  3. Heat butter In a pan. Add oregano, and chilli flakes. Add onions and saute for a minute or till the onions are translucent. Add capsicum and saute for 1-2 mins. Add corn and saute for one minute. Add cheese, salt, Saute for 2-3 minutes. Add the scooped potatoes and mix well till the potatoes are mashed.
  4. Cool the mixture a little. Fill the mixture in the potatoes and top them with grated cheese.
  5. Preheat the oven and bake the potatoes at 200 degrees for 5-10 minutes or till the cheese on top is slightly browned.
  6. It tastes best when eaten hot and a dash of tomato ketchup adds to its goodness.

Tip: Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes!

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