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Quinoa Corn And Mushroom- Stuffed Baked Potato By Celebrity Chef Rakhee Vaswani

Dedicated To Picky Eater
Quinoa Corn And Mushroom- Stuffed Baked Potato By Celebrity Chef Rakhee Vaswani
Quinoa Corn And Mushroom- Stuffed Baked Potato By Celebrity Chef Rakhee Vaswani
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeAmerican, French, Russian
  • Good for Dinner
About this Recipe

Celebrity chef Rakhee Vaswani says - Kids & adults often fancy baked potatoes. Here is a cheats way of making your Baked potato healthier by using quinoa and a healthier version of the white sauce (Barley Sauce). With nutritional options as ingredients being a fad, it works well for a healthy meal which is tasty & fancy at the same time. You can also make this on a cracker or crostini and enjoy it as beautifully!

Ingredients & Quantity
  • Ingredients for the baked potatoes base
  • Potatoes – 4, parboiled
  • Oil – for brushing
  • Salt – to taste
  • Ingredients for the white sauce
  • Butter – 2 tbsp
  • Barley atta– 2 tbsp
  • Milk – 150 ml
  • Stock – 100 ml
  • Salt and pepper – to taste
  • Ingredients for the filling
  • White sauce – 3 tbsp
  • Corn –50 gms, boiled
  • Mushroom – 3–4, minced
  • Quinoa –¼ cup
  • Mozzarella cheese (grated) – 50 gms
  • Veg seasoning –½ tsp
  • Spinach – a few leaves, chopped
  • Mixed herbs –½ tsp
  • Ingredients for the quinoa
  • Quinoa –¼ cup
  • Vegetable Stock –¾ cup
  • Salt – a pinch
How to cook?
  1. First make/boil Quinoa: Boil the quinoa with the stock and add a pinch of salt till fluffed up. This should take about 15–20 minutes on a low flame.
  2. To bake Potato: Brush the potato with oil, sprinkle a little salt over it. Wrap in an aluminum foil and bake in a preheated oven for 15–18 minutes at a temperature of 160–180 degrees. Cool slightly and cut each baked potato.Scoop the center.
  3. To make Use ingredient under "Ingredients for the white sauce" Cook the barley atta and butter in a pan with a whisk for 1–2 minutes. Pour in the milk and stock gradually till the sauce thickens but still has a pouring consistency.
  4. Cook for a few minutes and season with salt and pepper.
  5. To make the filling: Use all the ingredients under "Ingredients for the filling " Mix the white sauce, mushroom, corn, quinoa, chopped spinach, aromatic seasoning and mixed herbs. Put it in a piping bag and pipe into the scooped potatoes.
  6. Add the cheese and bake in an oven for 10 minutes at 160 degrees. Decorate as shown in the picture.
This recipe which has been shared by Celebrity Chef Rakhee Vaswani from her book - PICKY EATERS" This book is about making everyday food fun, exciting and yummy for kids. It is targeted at mothers who have picky eaters (albeit of all ages!) at home, and whose children revolt at the mere thought of eating greens and who are constantly running out of nutritious lunchbox ideas. 
Culinary Expert and Chef Rakhee runs Palate Culinary Academy to hone the skills of new cooks. You can follow Celebrity Chef Rakhee Vaswani on  Twitter: @PalateStudio Instagram: @palateculinary and her  YouTube Channel Rakhee Vaswani
Don't forget to grab the copy of "Picky Eater"
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