Cheesy Stuffed Potatoes by Tarla Dalal

Tarla.Dalal's picture

Jan. 14, 2014

In this recipe, the potato is scooped out, stuffed with cottage cheese and celery. Always keep a few boiled potatoes in your refrigerator to assemble this recipe quickly. Scooped out potatoes left-over from this recipe can be mashed and used for potato tikkis, a quick sandwich filling or as a vegetable.


Boiled and peeled potatoes 4 Large
Grated cottage cheese 1/2 Cup (8 tbs) (paneer)
Grated processed cheese 1/2 Cup (8 tbs)
Finely chopped green chilies 1 Tablespoon
Finely chopped celery 1 Tablespoon
Dried oregano 1 1/2 Teaspoon
Salt To Taste
Melted butter 1 Teaspoon (For greasing)



1. Preheat the oven.

2. In a bowl, mix together paneer, cheese, celery, green chilies, oregano, and salt, and divide it into eight equal parts. Keep aside.

3. Cut the potatoes into two halves vertically, and using a spoon scoop each potato half from the centre to create a slight depression. Brush the potato halves with little amount of butter and season them lightly with salt.


4. Fill each potato half with the prepared stuffing and place them on greased baking tray. Bake the stuffed potatoes in pre-heated oven at 200 degrees C (400 degrees F) for 10 - 12 minutes.


5. Serve the stuffed potato halves hot after garnishing with tomato ketchup.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 311Calories from Fat 41

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 456 mg19%

Total Carbohydrates 55 g18.3%

Dietary Fiber 10 g40%

Sugars 1 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet