• 4 medium - large potatoes, scrubbed

  • Corn & Bacon Filling

  • 410 g can Wattie’s Cream Style Corn
  • 1 rasher smoky bacon, cooked and diced or 1 slice of ham
  • ½ cup grated Edam cheese
  • 1-2 Tbsp chopped chives or parsley

  • Boston Bean Filling

  • 420 g can Wattie’s Bean There Boston Baked Beans
  • 2 spring onions, finely sliced
  1. Preheat oven to 200°C. Prick each potato with a fork and place on the oven rack. Bake for 60 minutes or until potato is tender when pierced with a small sharp knife.
  2. Once the potatoes are cool enough to handle, cut each potato in half. Carefully scoop out the centre of each half, creating a space for the filling to go in. In a bowl mash this potato in with the other filling ingredients. (Note each filling makes enough for 4 whole potatoes)
  3. Pile the filling back into the potato, mounding the extra filling on top of each potato. Return to the hot oven for a further 5-10 minutes, or until the potato is heated through. Serve on its own as a great snack, or as part of your main meal.

Top Tips

For a non-meat filling use the Wattie’s Bean There Mexican Baked Beans instead of the Wattie’s Boston Baked Beans.

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.

Rate and Review

5 Ratings

Reviews (5)

wendy's Review | Rating

yum yum yum...i love potatoes

Bryce's Review | Rating

Made these with normal Hot Watties Chilli Beans and it was delicious. Great meal for me and the man thing.

Vicki Parker's Rating
Colleen Retter's Rating
P Pooley's Review | Rating

Turned out great Will add this one to my online cookbook for future use. Thanks :)