Potatoes are an excellent food choice in you first trimester and even the pre-pregnancy period when you need to stock up on folic acid and iron. The skin of the potato (which we always discard) is edible and is a rich source of folic acid. If you scrub the potatoes really well before you cook them, you do not really need to peel them. Broccoli is another good source of folic acid apart from providing for plenty of fibre. The cheese and cream add calcium to this dish and the red pepper is great for vitamin C.
|Parboiled potato||4 Large , unpeeled|
|Chopped broccoli||1 Cup (16 tbs)|
|Finely chopped red capsicum||1 Cup (16 tbs)|
|Finely chopped garlic||2 Teaspoon|
|Finely chopped green chili||1 1/2 Teaspoon|
|Fresh cream||1/4 Cup (4 tbs)|
|Salt and ground black pepper||To Taste|
|Grated mozzarella cheese/Grated processed cheese||3/4 Cup (12 tbs)|
1. In a non-stick pan, heat butter, add broccoli, red pepper, garlic and green chili. Stir and cook over medium flame for 2-3 minutes.
2. Add fresh cream, salt and pepper. Cook for 2 more minutes. Remove the pan from flame.
3. Stir in mozzarella cheese and divide the filling into 8 equal portions.
4. Preheat oven to 200 degree C or 400 degree F.
5. Cut each boiled potato into 2 halves horizontally. Scoop the potato halves, using a spoon so that a depression is created for the filling.
6. Sprinkle some salt over each potato halves and fill them with one portion of the filling.
7. On a baking tray, place the potato and bake for 5-7 minutes or until cheese melts.
8. Serve immediately.