adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed potatoes
Stuffed potatoes
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 8 medium (about 60g each) chat (small coliban) potatoes, washed
  • 10g butter
  • 30g (1/2 cup) finely grated cheddar cheese
  • 37.60 gm sour cream, to serve
  • 2 rashers bacon, rind and fat removed, finely chopped
  • 1 x 125g can creamed corn
  • 50g (1/4 cup) three-bean mix, drained, rinsed
  • 1/2 small (about 30g) carrot, peeled, finely shredded
Instructions:
  • In a saucepan, cover potatoes with water and bring to a boil over high heat. Cook for 15 minutes or until tender. Drain and let cool for 5 minutes before using.
  • Cut the potatoes in half lengthwise and hollow out the centers, leaving 2cm-thick shells. Place the potatoes in a bowl and add the butter, then mash with a fork.
  • In a non-stick pan over medium heat, cook the bacon until crisp, then drain on paper towel. Mix the bacon with creamed corn, followed by half of the mashed potato in a small bowl. Stir to combine.
  • In a small bowl, mix together the beans, carrot, and remaining mashed potato until well combined for the three bean & carrot filling.
  • Preheat the grill on high. Fill half of the potato shells with creamed corn and bacon filling and the remaining shells with three bean and carrot filling. Place them on a baking tray, sprinkle with cheese, and grill for about 5 minutes until the cheese melts and turns golden brown.
  • Serve the three bean & carrot potatoes on a platter with a dollop of sour cream.

Similar Recipes