Filled with kidney beans, cheese and corn, Stuffed Potatoes with Kidney beans is a perfect tiffin recipe. It’s loaded with proteins and it’s got the taste your kids will love! Kissan Fresh Tomato Ketchup brings all the ingredients together and makes it a lip-smacking tiffin treat.
Prep Time
 |
| 15 mins |
Cook Time
 |
| 25 min |
Rating
Ingredients
- Boiled potatoes (large), scooped out: 2
- Filling
- Chopped onions: 1 teaspoon
- Cooked rajma: 1/2 cup
- Chopped mixed bell peppers: 2 tablespoons
- Corn kernels: 1 tablespoon
- Kissan Fresh Tomato Ketchup: 1 tablespoon
- Garam masala: 1 teaspoon
- Grated cheese: 1/3 cup
- Olive oil: 1 teaspoon
- Salt & pepper to taste
Method of Preparation
- Take a bowl. Scoop out boiled potatoes into it.
- In a pan, add oil, onions, bell peppers, and the cooked rajma along with the scooped out potato and corn kernels
- Add salt, pepper, garam masala, Kissan Fresh Tomato Ketchup and mix well.
- Pre-heat the oven to about 160° to 180°
- Fill the mix into the potato shell. Top with cheese and bake for 10 minutes.
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