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

Ingredients
- Ingredients for the baked potatoes base
- Potatoes – 4 parboiled
- Oil – for brushing
- Salt
- 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
Instructions
- First make/boil Quinoa: Boil the quinoa with the stock and add a pinch of salt till fluffed up. This should take about 1520 minutes on a low flame.
- To bake Potato:_x000D_ Brush the potato with oil, sprinkle a little salt over it._x000D_ Wrap in an aluminum foil and bake in a preheated oven for 1518 minutes at a temperature of 160180 degrees._x000D_ Cool slightly and cut each baked potato.Scoop the center.
- To make Use ingredient under "Ingredients for the white sauce"_x000D_ Cook the barley atta and butter in a pan with a whisk for 12 minutes. _x000D_ Pour in the milk and stock gradually till the sauce thickens but still has a pouring consistency.
- Cook for a few minutes and season with salt and pepper.
- To make the filling: Use all the ingredients under "Ingredients for the filling " _x000D_ 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.
- Add the cheese and bake in an oven for 10 minutes at 160 degrees. Decorate as shown in the picture.
Notes
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