Baked Potato with creamy corn

Try out this unique recipe for baked potatoes stuffed with creamy corn !


  • 3 large potatoes 
  • 3 tbsp butter
  • 1 large onion, chopped
  • 1 jalepeno, chopped
  • 1 red capsicum, chopped 
  • 2 tbsp flour 
  • 1 cup milk
  • 1 cup boiled corn 
  • 1 tsp coriander powder
  • Chopped mint to decorate
  • 3 tbsp grated Parmesan cheese 


  • Scrub and wash the potatoes and steam in a rice cooker. It is important that you just steam the potatoes and not boil them in water. Stove top steaming or rice cooker works best 
  • Once the potatoes are cooked, allow them to cool down for some time. Cut the potatoes into half and scoop out a small portion using a spoon to make some space for the filling 
  • Melt 2 tbsp of butter and add the onion, capsicum and Jalepeno, cook for a few minutes until soft 
  • Add the flour and stir for a minute 
  • Add the milk and stir until it thickens 
  • Mix the corn, coriander powder and salt
  • Melt 1 tbsp butter and apply it over the potato
  • Line the potatoes on a cookie sheet or a large baking tray 
  • Stuff the potato with the creamy corn filling 
  • Sprinkle the cheese and bake at 350 F for 25-30 minutes 

Serve hot and enjoy 😊


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