1. Wash potatoes under running water.
2. Use a soft kitchen scrubber, to scrape off dirt.
3. Do not peel, pat dry, keep aside.
4. Steam corn till tender, keep aside.
5. Bake potatoes in preheat oven, on wire rack.
6. Bake at 200^oC for 30 minutes or till cooked.
7. Remove, cool a little, halve them carefully, horizontally.
8. Scoop out inner flesh, keep half inch thick wall, all over.
9. They should look like cups, when done.
10. Cut a thin sliver off base to make them stand firmly.
11. Mash the extracted potato coarsely, keep aside.
12. Mix to together cream cheese, curds,onions, corn.
13. Add chillies, garlic, salt, scooped potato.
14. Spoon mixture into potato cases.
15. Mix together coriander and grated cheese.
16. Top potato cups with this mixture.
17. Grill in hot oven at 200^oC for 5-6 minutes or till cheese turn light golden.
18. Arrange in serving plate, in which garnish veggies have been arranged, already.
19. Accompany with sauce or prepared mustard dip.

Making time: 45 minutes
Makes: 10 potato cups
Shelflife: 1 day unbaked refrigerated, After baking, best fresh