Ingredients

• 5 - oval potatoes, big and well shaped
• 2 - spring onion sprigs with greens, chopped finely
• 1 cup - sweet corn kernels
• 2 tbsp - coriander, chopped finely
• 2 - green chillies, chopped finely
• 2 tsp - garlic, chopped finely
• 1 cup - cream cheese
• 1/2 cup - paneer, grated coarsely
• 1/2 cup - thick fresh curd, hung for 20 minutes
• Salt to taste
• For garnish:
• Few -tomato slices
• Few - salad leaves, whole and shred
• Little - slices of onion

How to Make Bake Potatoes With Garlic Cream Cheese

• Wash potatoes under running water.
• Use a soft kitchen scrubber, to scrape off dirt.
• Do not peel. Pat dry and keep it aside.
• Steam corn till tender and keep aside.
• Bake potatoes in a preheated oven, on a wire rack.
• Bake at 200 degree C for 30 minutes, or till cooked.
• Remove them from oven, cool a little and halve them carefully, horizontally.
• Scoop out the inner flesh, keeping 1/2 inch thick wall all over.
• They should look like cups, when done.
• Cut a thin sliver off base to make them stand firmly.
• Mash the extracted potato coarsely and keep aside.
• Mix together cream cheese, curd, onion and corn.
• Add chillies, garlic, salt and scooped potato.
• Spoon the mixture into the potato cases.
• Mix together coriander and grated cheese.
• Top potato cups with this mixture.
• Grill in hot oven at 200 degree C, for 5 to 6 minutes, or till the cheese turns light golden.
• Arrange in a serving plate, in which garnish veggies, have been arranged already.
• Accompany with sauce or prepared mustard dip.