Ingredients
4 large potatoes

For The Corn Filling
1 1/2 cups boiled tender sweet corn kernels (makai ke dane)
1/2 cup finely chopped onions
1 slit green chilli , finely chopped
1/4 cup low fat milk mixed with 2 tsp cornflour
2 tsp low fat butter
salt and freshly ground black pepper powder to taste

For The Topping
2 tbsp grated mozzrella cheese

Method

Wrap the potatoes in an aluminum foil and bake in a hot oven at 200°c (400°f) till tender (about 30 minutes).
Cool slightly, remove the foil and split each baked potato horizontally into two.
Scoop the potato halves a little so that a slight depression is formed for the filling. Keep aside.

For the corn filling

Heat the butter and fry the onions for ½ minute.
Add the green chilli and fry again for a few seconds.
Add the corn, milk and corn flour mixture, salt and pepper and cook for 2 minutes, till the sauce thickens. Keep aside.

How to proceed

Fill each potato half with the corn filling top with the grated cheese and bake in a hot oven at 200°c (400°f) for 10 minutes. Serve hot.