Baked Potato Skin

INGREDIENTS
7 - 8 boiled baby potatoes
1 tbsp finely chopped red, yellow and green bell peppers
1 tsp finely chopped rosemary
2 tsp finely chopped celery
1 tsp mustard sauce
2 tsp finely chopped coriander
2 tsp grated parmesan cheese
2 tsp corn
2 tsp grated mozzarella cheese
½ tsp chilli flakes
½ pear
1 tomato
1 lemon wedge
Mozzarella cheese as required
Parmesan cheese as required
PROCESS
Cut the boiled baby potatoes into halves. Scoop out the potato and keep the skin on the side.
To prepare the stuffing; in a bowl add the scooped potato, finely chopped red, yellow and green bell peppers, finely chopped rosemary, finely chopped celery, mustard sauce, finely chopped coriander, grated parmesan cheese, corn, grated mozzarella cheese and chilli flakes and mash.
Fill the potato skin with the stuffing and place on a baking dish. Sprinkle mozzarella cheese and parmesan cheese on top.
Bake at 180 – 190 degree Celsius for 10 – 12 mins.
To prepare the salad; chop the pear and tomato into juliennes. Place it on the baked potato dish along with a lemon wedge.