Nuggets Stuffed Mexican Potatoes
Nuggets Stuffed Mexican Potatoes
Serves
SERVES
1-2
Preparation
PREPARATION
10 min
Cooking
COOKING
5 min
Ingredients
  • K&N's Nuggets – 6-8 pieces, golden fried
  • Potatoes - 2; boiled and chopped
  • Salsa sauce - 4 tbsp
  • Jalapeño rings - 4
  • Fresh cream - ½ cup
  • Basil leaves - 4
  • Cheese slices - 4
  • Cooking oil - 2 cups
Method

Boil potatoes and cut them in 2 pieces each, leaving skin intact.

Scoop out some from the center of half-cut potatoes, making them into 'cups', just big enough to hold a K&N's Nugget in between.

Heat oil in a pan and fry the boiled potato ‘cups’ until golden brown.

Add 1 table spoon of salsa sauce in the center of each fried potato ‘cup’.

Then stuff in Nuggets and cover each cup with a cheese slice.

Add jalapeño rings on potatoes and drizzle some salsa sauce on top as well.

Bake in a pre-heated oven for 4 minutes.

Garnish each ‘Mexican Nugget-Stuffed Potato’ with basil leaf and serve hot.

Salsa Sauce:
Yield:
1 cup
|
Preparation:
10 min
|
Cooking:
2 min
Ingredients

  • Onion - 1; finely chopped
  • Cucumber - 1; finely chopped
  • Garlic - 1 tbsp; finely chopped
  • Black pepper powder - 1 tsp
  • Tomatoes - 4; finely chopped
  • Red chili sauce - 2 tsp
  • Coriander - 1 tbsp; chopped
  • Green chili - 5; finely chopped
  • Tomato ketchup - 1 cup
  • Salt - 1 tsp
  • Lemon juice - 2 tbsp
Method

Mix all ingredients well and keep chilled in refrigerator.


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