4 large potatoes
2 tbsps butter
2 tbsps refined
flour (maida)
1 1/2 cups milk
1 cup boiled corn kernels
Salt to taste
4-5 black peppercorns, crushed
4 tbsps fresh cream
1/2 cup cheese, grated
2 tbsps chopped fresh parsley
Preheat oven to 200º C.
Parboil potatoes with skin. When cool, halve lengthwise, scoop out the potatoes leaving thick shells. Grate scooped out potatoes.For filling, heat butter in a pan, add refined flour and roast. Add milk gradually and cook for two minutes stirring continuously. Add boiled corn kernels, salt, half the crushed black peppercorns and stir. Add grated potatoes to the corn mixture and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley. Place the potato cups on a baking tray. Fill them up with the filling. Sprinkle the remaining cheese and the remaining crushed black peppercorns on the top. Bake in the preheated oven at 200º C for 10 minutes or till the cheese turns golden.
Serve hot.
