No. of Servings: 55 Potatoes
4 Spring Onions (chopped)
4 cloves Garlic (minced)
2 cup Corn
1 tbsp Coriander Leaves (chopped)
1 tbsp Celery (chopped)
4 tbsp Butter
½ tsp Black Pepper powder
¼ tsp Paprika
¼ cup Fresh Cream
2 tbsp Cheese (grated)
Salt to taste

1. In a pan heat butter and sauté garlic, onion and celery.
2. Add corn and cook.
3. Add paprika, salt and black pepper to it.
4. Add coriander and cream. Stir well.
5. Allow it to cool.
6. Wash the potatoes and wrap them in the aluminum foil.
7. Bake the potatoes in the oven for 30 minutes at 200 degree F.
8. Remove from oven. Scoop them out from the center without taking them out from the foil.
9. Put the corn mixture in the scooped potatoes.
10. Top it with grated cheese and bake until the cheese is golden brown.
11. Serve hot.

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