Stuffed baked potatoes with corn and bacon

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.

Serve immediately.


  • 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.

Serving Suggestions


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