5 big potatoes
2 sprigs onions with greens, chopped finely
1 cup sweet corn kernels
2 tablespoons coriander, chopped finely
2 green chillies, chopped finely
2 teaspoons garlic, chopped finely
1 cup cream cheese
1/2 cup paneer, grated coarsely
1/2 cup thick fresh curds, hung for 20 minutes
Salt to taste

For garnish:
Slices of tomato
Salad leaves, whole and shred
Slices of onion

1. Wash potatoes under running water. Use a soft kitchen scrubber to scrape off dirt. Do not peel, pat dry, keep aside.

2. Steam corn till tender, keep aside.

3. Bake potatoes in preheat oven, on wire rack.

4. Bake at 200 degree C for 30 minutes or till cooked.

5. Remove, cool a little, halve them horizontally.

6. Scoop out inner flesh, keep half inch thick wall, all over.

7. They should look like cups, when done.

8. Cut a thin sliver off base to make them stand firmly.

9. Mash the extracted potato coarsely, keep aside.

10. Mix together cream cheese, curds,onions and corn.

11. Add chillies, garlic, salt and scooped potato.

12. Spoon mixture into potato cases.

13. Mix together coriander and grated cheese.

14. Top potato cups with this mixture.

15. Grill in hot oven at 200 degree C for 5-6 minutes or till cheese turn light golden.

16. Arrange in serving plate, in which garnish veggies have been arranged.

17. Accompany with sauce or prepared mustard dip.