Preparation :
For stuffing :
Heat butter lightly, add garlic and onion, Cook just till they are tarnslucent, add maida saute a bit. Add mashrooms saute just for about a min and pour in milk stirring briskly, avoiding formation of lumps. Add cheese saving some for topping. Sauce should be of cake batter like consistency
Boil Potatoes be careful they remain whole n firm, do not over cook. Keeping the skin on, cut them into 2 halves, lenght wise.Carefully Scoop out leaving thick walls of potatoes, making place for the stuffing. Now season the sauce with salt and pepper. Drop in spoonfull of sauce in each scooped potato and garnish with cheese and a mint leaf.
Bake it in oven just before serving till the cheese bubbles. Serve with mustard and hot sauce.
Tips :
- If the sauce gets runny cook little more till it thickens or add more cheese.
- If you are corn lover or non-vegetarian swap mushrooms with boiled corns or boiled choice of meat respectively
- Want to make it quick bring ready-made tart base form out n just spoon in warm sauce n serve.
- Want to make it low cal. use low cal. cheese and swap potatoes to capsicum or scooped tomatoes.
Enjoy your meal!
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