• 4 large baking potatoes

  • Spicy Bean Topping
  • 1 small onion, finely chopped
  • 1 small spicy sausage, sliced
  • 420 g can Wattie's Smokey BBQ Beans

  • Corny Corn Filling
  • 1 small red capsicum, deseeded and chopped
  • 2 spring onions, chopped
  • 410 g can Wattie’s Cream Style Corn
  • ½ cup grated tasty cheese

1. Preheat oven to 200°C. Prick each potato with a fork and brush with a little oil. Place on the oven rack. Bake for 60 minutes or until potato is tender when pierced with a small sharp knife.

Spicy Bean Topping

1. Heat a dash of oil in a small saucepan and cook the onion until soft. Add the spicy sausage and continue cooking a further minute. Add the Wattie’s Smokey BBQ Beans. Continue cooking until beans are hot. To serve, make a criss cross in the top of 2 potatoes and gently squeeze the cuts together to open up the top of the potato. Spoon over the bean mixture. Serve with a sprinkling of chopped parsley.

Corny Corn Filling

1. Cut 2 potatoes in half and scoop out the potato flesh leaving the skins in tact. Place in a bowl and mash. Mix in the red pepper, spring onions, Wattie’s Cream Style Corn and grated cheese. Pile the filling back into the potato skins. Place in a baking dish. Return to the oven for a further 10 minutes until filling is hot and the topping is golden.

Made With

Cream Style Corn

Cream Style Corn has been a Kiwi favourite for generations. Wattie’s uses only the finest Hawke’s Bay corn for a cream style corn that is full of goodness, flavour and taste.

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