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Low Cal. Western Dishes

Corn stuffed Potato
Preparation time :
    10 Minutes  *Cooking   time : 50 Minutes  * serves 6.

Ingredients How to?
  • 6 large tomatoes

For the corn filling

  • 1 teacup cooked corn
  • 1 small onion, finely chopped 
  • 1 finely chopped green chili
  • 1 chopped tomato
  • 2 teaspoons butter
  • Salt and pepper to taste

For the potatoes

  1. Brush the potatoes with oil.
  2. Wrap in aluminum foil and bake in a hot oven at 200 deg C till tender ( about 30 minutes).
  3. Cool and split horizontally.
  4. Scoop the potato halves little so that a slight depression is formed for the filling.

For the corn filling

  1. Heat the butter and fry the onion for minute.
  2. Add the green chili and fry again for a few seconds.
  3. Add the corn, tomato, salt and pepper and cook for 1 minute.

How to proceed?

  1. Fill each potato half with the filling (the quantities of the filling are given for six potatoes and should be adjusted as required).
  2. Grill under and over before serving. Alternatively, bake in a hot oven at200 deg C for 10 minute.

*Serve hot.

Variation: Potato stuffed with curd cheese dip Use 1-1/2recipes of curd cheese dip, in place of the corn stuffing and proceed in same way.

Health Information: Potatoes are wrongly thought of as being fattening. Actually, besides being high in fibre, potatoes are rich in many vitamins, minerals and complex carbohydrates. They should be baked or boiled to make nutritious and filling meal. It is only when they are fried however ( as in the case of French fries) that the calorie content goes up substantially up to as much as three times.

Per Serving:   * Calories 136   * Protein 3g   * Carbohydrates 29g   * Fat 1.5g

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