Ingredients
Potatoes, boiled with the skin on 2 large 
Chopped coriander 1 tsp
Salt to taste
For the filling
Boiled sweet corn 1/2 cup
Capsicum, finely chopped 1/4 cup
Garlic, finely chopped 3 cloves
Cream 1 tbsp
Mozzarella cheese, grated 3/4 cup
Butter 1 tsp
Salt and pepper to taste

Method
For the filling
Heat the butter in a pan, add the garlic. Stir and sauté for a minute.
Add the sweet corn and capsicum. Cook for a further 2 minutes.
Remove from the fire, add the cheese, cream, salt and pepper and mix well.
Keep aside to cool.

For the snack
Make two criss-cross slits on the top of the boiled potatoes.
Press the potatoes from the base to open up the slits and to make a cavity for the filling.
Sprinkle salt on the potatoes and fill with the filling mixture.
Bake in a pre-heated oven at 180°C for 5 to 7 minutes or until the cheese has melted.
Garnish with the chopped coriander.