Indian Cooking Recipe : Stuffed Potatoes With Corn Ingredients : 12 medium sized potatoes 2 teacups cooked corn 1 chopped onion 2 chopped green chillies 2 tbsp butter ½ teacup milk 2 tbsp fresh cream 2 level tsp plain flour salt to taste For the sauce : 2 large tomatoes 1 teacup fresh cream 1 teacup milk 4 tbsp tomato ketchup 1 tbsp plain flour ½ tsp chilli powder 2 tsp sugar (approx.) salt to taste For the baking : 2 tbsp grated cooking cheese Method : Boil the potatoes with the skins on. Remove the skins and cut each potato into two equal parts. Scoop out the centres. Heat the butter and fry the onion for 1 minute. Add the green chillies and fry again for a few seconds. Add the corn. Mix the milk, cream and flour and add to the corn mixture. Add salt and mix. Cook for a few minutes. Stuff the potatoes with the corn mixture. For the sauce : Cut the tomatoes into big pieces, add ¼ teacup of water and cook. When cooked, take out a thick soup by passing through a sieve. Add the cream milk, tomato ketchup, flour and 1 teacup of water. Add the chilli powder, sugar and salt. Boil until thick. How to proceed : Arrange the potatoes on baking dish, pour the sauce and sprinkle the cheese on top. Bake in a hot oven at 450ºF for 15 to 20 minutes. Serve hot.