Grease a baking dish with sufficient oil.
Wash the baby potatoes thoroughly and scoop out the center with a knife. Place them on a microwave safe bowl, cover and bake them on HIGH for four minutes. Switch off the heat and let it stand for ten minutes.
To make the red sauce; combine the butter, tomato puree, salt, black pepper powder, sugar, cornflour, red chilli sauce and tomato ketchup in a microwave safe bowl. Mix well and cook on HIGH for four minutes, stirring in between.
To make the filling; combine the corn, yogurt, coriander leaves, mint leaves, salt and black pepper powder in a bowl. Mix well and stuff the baked potatoes.
Arrange the stuffed potatoes on the pre greased baking dish. Put a little red sauce on each potato, sprinkle cheese and put a mint leaf on top. Place the dish in the microwave and cook on HIGH for two minutes.