Stuffed Baby Potatoes

Ingredients 

• 10 baby potatoes
• Oil for greasing
• A few fresh mint leaves

For the red sauce

• 1 tablespoon butter
• 1/2 cup tomato puree
• Salt to taste
• Black pepper powder to taste
• Sugar to taste
• 1 teaspoon cornflour
• 1 teaspoon red chilli sauce
• 1 teaspoon tomato ketchup

For the filling

• 6 teaspoons boiled and crushed corn 
• 2 teaspoons thick yogurt
• 1 teaspoon chopped fresh coriander leaves 
• 1 teaspoon chopped fresh mint leaves 
• Salt to taste
• to taste Black pepper powder

Method

1. Grease a baking dish with sufficient oil.
2. Wash the baby potatoes thoroughly and scoop out the center with a knife. Place them on a microwave safe bowl, cover and bake them on HIGH for four minutes. Switch off the heat and let it stand for ten minutes.
3. To make the red sauce; combine the butter, tomato puree, salt, black pepper powder, sugar, cornflour, red chilli sauce and tomato ketchup in a microwave safe bowl. Mix well and cook on HIGH for four minutes, stirring in between.
4. To make the filling; combine the corn, yogurt, coriander leaves, mint leaves, salt and black pepper powder in a bowl. Mix well and stuff the baked potatoes.
5. Arrange the stuffed potatoes on the pre greased baking dish. Put a little red sauce on each potato, sprinkle cheese and put a mint leaf on top. Place the dish in the microwave and cook on HIGH for two minutes.
6. Serve hot.