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Baked Potatoes with Broccoli and Red Pepper

By Published On: October 16th, 2012

Baked Potatoes with Broccoli and Red Pepper

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.


6 large potatoes, boiled unpeeled
salt to taste

For the filling

1 cup broccoli, finely chopped
1 cup red pepper (capsicum), finely chopped
3 cloves of garlic (lehsun), finely chopped
2 to 3 green chillies, finely chopped
4 tbsp cream
1 1/2 cups mozzrella cheese or cooking cheese , grated
2 tbsp butter
salt and black pepper (kalimirch) powder to taste


For the filling

Heat the butter in a pan, add the broccoli, red pepper, garlic and green chillies and sauté for 2 to 3 minutes.
Add the cream, salt and pepper and sauté for 2 more minutes. Remove from the fire.
Add the cheese and mix well.

How to proceed

Cut each boiled potato into 2 halves horizontally.
Scoop the potato halves, using a spoon so that a depression is created for the filling.
Sprinkle each potato half with some salt. Fill the potato halves with the filling mixture and mound it up slightly.
Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes or until the cheese melts.
Serve hot.


If the potatoes have been refrigerated after they have been boiled.
Then you will have to bake them in the oven for at least 10 to 12 minutes at a lower temperature approx.160°c (320°F) before you will fill them.