Corned beef potato skins

Tinned food is a commodity that is very common in Srilanka. You’ll find a variety of tin fishes and corned beef at any local store. We make an array of tin fish dishes at home but with corned beef, it’s always a stir fry. So this recipe is my take on how to elevate a usual stir fry into a restaurant-quality dish. I also make potato skins with chicken or mushroom filling. This is a crowd-pleaser and is my mother-in-law's favourite starter when we have guests home. You need perfectly shaped potatoes that look like little boats when cutting into two. I usually use the scooped out potatoes for mash, cutlets or poori masala the next morning. Alternatively, you can season the mash and use it as the filling itself. The options are endless.

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Ingredients

Potatoes – 4 big sized

Butter – 1 tbsp

Salt – to taste

Corned beef – 1 tin (300 gms approx..)

Onions – 1 big finely chopped

Tomato puree – 2 tbsp

Ginger garlic paste – 1 tbsp

Chilli powder – 1 tsp

Soya sauce – 2 tsps

Cheddar cheese – as required

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Method

1. Clean and pat dry the surface of the potatoes using a kitchen towel.

2. Rub butter generously on the surface of the potatoes. Place them on a baking tray, spread apart and microwave them for 7 to 10 mins or until completely cooked. The skin will appear roasted when done. You can use a toothpick or pin to check if they are cooked completely. You can also bake them in OTG oven but will require longer time to cook (20 to 25 mins) depending on the size of the potatoes.

3. Cool them and cut into equal halves along the longer side to get two boat-shaped pieces. Scoop out the centre leaving 1 to 2 cm of potato along with the skin. Save the scooped potato for other dishes. Set aside.

4. In a pan heat oil, add onions and fry till golden brown. Add ginger-garlic paste and cook till the aroma comes out. Add tomato puree and saute well. When the raw smell of tomato goes add in the corned beef and cook well, stirring occasionally. Break any large lumps and fry till the meat is roasted on all sides.

5. Add chilli powder and soya sauce and stir for another 2 mins. Remove from heat and cool.

6. Grate cheddar cheese if using a block or cubes. You can also use cheese sheets. Line the insides on the potato skins with little cheese and add one scoop of the stir fry inside each potato skin.

7. Seal with more grated cheese and broil in the oven for 30 seconds or until cheese melts.

8. Garnish with capsicum cubes or parsley or coriander leaves and serve hot with mayonnaise and ketchup.