1. Halve each halfboiled potato horizontally.
2. Slice off a thin round from bottom, so each piece will stand firm.
3. Chop sliced off pieces, keep aside.
4. Heat oil in a pan, add chilli, garlic, sauté a few seconds.
5. Add capsicums, chopped potato leftovers, beans sprouts, stir.
6. Add cabbage, spring onions, sauté for 3-4 minutes.
7. Add all sauces, salt, basil leaves, stirfry for 2 minutes.
8. Sprinkle wheatflour, mix, allow all excess moisture to evaporate.
9. Keep aside till required.
10. Scoop each potato half carefully, leaving a wall on all sides.
11. Mash the inner pulp, add crumbs, grated cheese, salt, pepper.
12. Keep aside till required.
13. Beat all sourcream ingredients well, till light and fluffy.
14. Refrigerate till required.

To Proceed:

1. Fill a spoonful of capsicum mixture into each potato jacket.
2. Press down, cover with a layer of mashed potato, crumb mixture.
3. Brush all over with butter.
4. Bake in preheated oven at 200C for 10-12 minutes.
5. Take out of oven, place in serving dish.
6. Put dollops of sour cream mixture over each potato.
7. Serve immediately.

Making time: 45 minutes
Makes: 4 servings of 2 pcs each
Shelflife: 2 days