Stuffed Potatoes with Paneer

A crispy outer and a soft interior, makes stuffed potatoes with paneer a perfect starter! roasted potato cases are stuffed with a delectable mixture of cottage cheese spiced mildly with green chillies and interspersed with cashews and raisins. Sour cream makes a great accompaniment for this delightful snack.

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 6 stuffed potatoes.

Ingredients

For The Potato Cases3 whole boiled and peeled potatoes , cut into halves and scooped
oil or greasing and cooking
salt to taste

For The Stuffing1 cup mashed paneer (cottage cheese)
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
a pinch of sugar
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
1 tsp milk (optional)

For The Garnish2 tbsp finely chopped coriander (dhania)

For Servingsour cream

Method 
For the potato cases

1. Heat a non-stick tava (griddle), grease it with oil and place the potatoes on it.
2. Put little oil and sprinkle a little salt all over the potatoes and cook on a high flame for 2 to 3 minutes or till they turn light brown in colour.
3. Turn the potatoes around, sprinkle a little salt, brush a little more oil and cook on a high flame for 2 to 3 minutes or till they turn light brown in colour.
4. Turn the potatoes again and cook on a slow flame for 2 to 3 minutes. Keep aside.

For the stuffing

1. Combine all the ingredients in a bowl along with 1 tsp milk or water and mix well.
2. Divide the stuffing into 6 equal portions and keep aside.

How to proceed

1. Fill 1 portion of the stuffing into each potato case and press them well so the stuffing does not spill out.
2. Heat a non-stick tava (griddle), place the stuffed potato cases on it with the stuffed side facing upwards and cook on a medium flame for 1 minute.
3. Turn them upside down and cook on a medium flame for a few seconds.
4. Transfer to a plate, garnish with coriander and serve immediately with sour cream.