Heat the butter in a broad non-stick pan, add the garlic and sauté on medium flame for a few seconds.
Add the sweet corn, capsicum and peas and sauté on a medium flame for 2 minutes.add boiled quinoa
Remove from the flame, add the cheese, cream, salt and pepper and mix well.
Divide the filling into 3 equal portions and keep aside.

How to proceed
Make criss-cross slits on the top of each boiled potato.
Press the potatoes from the base to open up the slits and to make a cavity for the filling.
Sprinkle salt on all the potatoes and stuff each potato with a portion of the filling.
Arrange the stuffed potatoes on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 4 to 5 minutes or until the cheese melts
Serve immediately garnished with sauces