Baked potatoes with broccoli and red pepper

Posted on July 29, 2009. Filed under: Pregnancy recipes | Tags: |

Potatoes are an excellent food choice in you first trimester and even the pre-pregnancy period when you need to stock up on folic acid and iron. The skin of the potato (which we always discard) is edible and is a rich source of folic acid. If you scrub the potatoes really well before you cook them, you do not really need to peel them. Broccoli is another good source of folic acid apart from providing for plenty of fibre. The cheese and cream add calcium to this dish and the red pepper is great for vitamin C.

Preparation Time : 5 mins.
Baking Temperature : 160°C (320°C )
Baking Time : 10 mins.

Makes 6 Potatoes.

6 large potatoes, boiled unpeeled
salt to taste
For the filling
1 cup broccoli, finely chopped
1 cup red pepper (capsicum), finely chopped
3 cloves garlic, finely chopped
2 to 3 green chillies, finely chopped
4 tablespoons cream
1 1/2 cups mozzarella cheese or cooking cheese, grated
2 tablespoons butter
salt and pepper to taste
For the filling
1. Heat the butter in a pan, add the broccoli, red pepper, garlic and green chillies and sauté for 2 to 3 minutes.
2. Add the cream, salt and pepper and sauté for 2 more minutes. Remove from the fire.
3. Add the cheese and mix well.
How to proceed
1. Cut each boiled potato into 2 halves horizontally.
2. Scoop the potato halves, using a spoon so that a depression is created for the filling.
3. Sprinkle each potato half with some salt. Fill the potato halves with the filling mixture and mound it up slightly.
4. Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes or until the cheese melts.
5. Serve hot.
If the potatoes have been refrigerated after they have been boiled.
Then you will have to bake them in the oven for at least 10 to 12 minutes at a lower temperature approx.160°c (320°F) before you will fill them.

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