An oldie but a goody! If you like a crispy skin, rub a little oil on before popping in the oven. If you're in a rush you can also cook potatoes in the microwave, prick them first and each potato takes about 4-6 minutes on high depending on size.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.
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)
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.
Kraft Kitchen Tips!
For a non-meat filling use the Wattie’s Bean There Mexican Baked Beans instead of the Wattie’s Boston Baked Beans.