Ingredients

• 4 - large round potatoes, half boiled
• 1 - large red capsicum, chopped finely
• 1 - large yellow capsicum, chopped finely
• 1 stalk - spring onion with greens, chopped finely
• 1/2 cup - cabbage, chopped
• 1/2 cup - beans sprouts, steamed for 5 mins
• 2 tsp - basil leaves, finely chopped
• 1 - fresh red chilli, finely chopped
• 2 flakes - garlic, finely chopped
• 1/2 cup - roasted bread crumbs
• 1/2 tsp - wheat flour
• 1 cup - cheese grated
• 1 tsp - red chilli garlic sauce
• 1 tsp - tomato sauce
• 1/2 tsp - soya sauce
• 3 drops - Tabasco
• 1 tbsp - olive oil
• Butter for brushing
• Pepper to taste
• Salt to taste
• For Sour Cream Cheesy Topping:
• 1/2 cup - cream cheese
• 1/2 cup - grated paneer
• 1/2 cup - fresh thick curds
• 1 stalk - mint leaves finely chopped
• 1/2 tsp - sugar powdered
• Pepper to taste
• Salt to taste.

How to Make Jacket Potatoes with Sour Cream

• Halve each half boiled potato horizontally.
• Slice off a thin round piece from bottom, so each piece will stand firm.
• Chop sliced off pieces, keep aside.
• Heat oil in a pan, add chilli, garlic, saute a few seconds.
• Add capsicums, chopped potato leftovers, beans sprouts, stir.
• Add cabbage, spring onions, saute for 3-4 minutes.
• Add all sauces, salt, basil leaves, and stir-fry for 2 minutes.
• Sprinkle wheat flour, mix, allow all excess moisture to evaporate.
• Keep aside till required.
• Scoop each potato half carefully, leaving a wall on all sides.
• Mash the inner pulp, add crumbs, grated cheese, salt, pepper.
• Keep aside till required.
• Beat all sour cream ingredients well, till light and fluffy.
• Refrigerate till required.
• To Proceed:
• Fill a spoonful of capsicum mixture into each potato jacket.
• Press down, cover with a layer of mashed potato, crumb mixture.
• Brush all over with butter.
• Bake in preheated oven at 200C for 10-12 minutes.
• Take out of oven, place in serving dish.
• Put dollops of sour cream mixture over each potato.
• Serve immediately.