Instructions

1.  Cut all the potatoes vertically with the skin and scoop out the centre.
2.  Heat the oil in a deep non-stick pan and deep-fry potatoes till they turn crisp or light brown in colour from all the sides. Remove excess oil with absorbent paper.
3. Sprinkle salt over the potatoes. Keep aside.
4. Mix 35 gm or 1/4 cup of Chef's Art White pasta sauce mix in 200 ml of water and keep aside.
5. Heat the butter in a non- stick pan, add the green chillies and onions and sauté on a medium flame.
6. Add the mushrooms, Chef's Art Oregano spice sprinkler and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the white pasta sauce mixture, mix well and cook on a medium flame for 2 minutes (or until consistency gets thick).
8. Place the fried potato halves on a serving plate and put little of the mushroom mixture in each half.
9. Serve warm.