Stuffed baked potatoes with corn and bacon
- 4 large new potatoes, washed
- 2 tins creamed corn
- 6 rashers bacon
- 100g chedder cheese
- 3 spring onions
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.
- This is our favourite family comfort dinner, although it has to be said that every family member constructs their potato slightly differently. I have given you MY favourite version with all ingredients smooshed together inside the potato!
- 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.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.