Tasty Stuffed Potatoes
1 Review(s)
1 Hr 20 Min
Prep : 10 minutes Cook: 70 minutes
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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.
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1 serving
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.
1
4 medium - large potatoes, scrubbed
2
Corn & Bacon Filling
3
410 g can Wattie’s Cream Style Corn
4
1 rasher smoky bacon, cooked and diced or 1 slice of ham
5
½ cup grated Edam cheese
6
1-2 Tbsp chopped chives or parsley
7
Boston Bean Filling
8
420 g can Wattie’s Bean There Boston Baked Beans
9
2 spring onions, finely sliced
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How do I make it ?
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Step 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. Step 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) Step 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. 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.
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