Cheese Corn Kartoffel

Kartoffel is Potato in German. I love potatoes in any and every form. Today being a rainy day I just feel like having something warm n cheesy n the only thing that comes to my mind is Cheese Corn Kartoffel. The first time i ever had this was at the Prater in Vienna, and ever since then I am in love with this variation of potato. So today am gonna share with you the recipe of cheese corn kartoffel. By the way this makes an excellent side dish, its quite a quickie , ready in 30 minutes. A very good recipe for bachelors & working couples who dont wanna spend a lotta time cooking. Also a good dish that can be made for your friends when you invite em over to yours. May be you can help your mom by contributing one dish when you have guests over or how about a handmade quickie for your partner with a dash of love in it ;)

Ingredients
5 potatoes

1/2 cup of boiled corn kernels

1/2 cup of milk

250 gms of cheese spread

5 slices of cheese

1 garlic clove crushed (optional)

1 diced scallion / onion shallot (optional)

black pepper to taste

Directions
1. Cooking the potatoes
Take 5 same sized potatoes and thoroughly wash them. You can either choose to bake (preferred) the potatoes in their jackets or boil them.
To bake the potatoes put them in an oven at 230 degree celsius for approximately 30 minutes until the potatoes become soft. Turn the potato occasionally to ensure their baking evenly. Once the potato is taken out of the oven it must be pricked with a fork all over or broken into half at once, to permit the escape of steam so that the potato does not become soggy by the steam generated in the cooking process.

or
Boil the potatoes in a deep vessel and not in a pressure cooker. Make sure your boil the potatoes a little lesser than your normal time as you dont want the potato very soft.

2. You can either cut the potato in half or just scoop it out from the inside. If you have cut it into half scoop out the halves.

3. Making the cheese sauce.

In a sauce pan pour the milk, add the cheese spread and cheese slices. Add the crushed garlic clove, which is optional. Keep stirring on slow flame until the lumps have dissolved and it just starts to boil.

4. Stuffing the potato.

Now mix the cheese sauce with corn kernels and crush some black pepper (optional) and stuff it into the scooped potato. Garnish it with the diced shallot and serve it with a smile :)

5. If your not confident scooping out the potato just mash the potato & mix the cheese & corn.

Enjoy your Cheese Corn Kartoffel n lemme know how did ya find this recipe. Do drop in your comments when you try it out.

- Mia