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.