Ingredients
4 large new potatoes
washed
2 creamed corn
6 bacon
100g chedder cheese
3 spring onions
Equipment
- 1 Oven
- 1 Microwave oven
- 1 Non-stick frying pan
- 1 Kitchen paper
- 1 Saucepan
- 1 Grater
- 1 Knife
Instructions
- Preheat the oven to 180°C.
- Place the potatoes into the microwave oven and cook on high for 10 minutes. After they have finished cooking, move them to the oven to bake for a further 10 minutes or until soft all the way through.
- Meanwhile, heat a non-stick frying pan and cook the bacon pieces. Drain on a piece of kitchen paper.
- Pour the creamed corn into a saucepan and heat slowly on a low heat. Stir occasionally.
- Grate the cheese and thinly slice the spring onions. Set aside both.
- When the potatoes are cooked, place one on each dinner plate and cut a deep cross into each to open out the potato.
- Pour a generous amount of the creamed corn into the centre of each potato. Sprinkle cheese over the top and then scatter the bacon pieces and the spring onions over each.
- Serve immediately.
Notes
Tip
The potatoes are extremely hot so make sure that small children are appropriately warned – perhaps cut the potato up into very small pieces to allow the heat to escape quickly.
