Salsa jacket potato
(at time of publication)
- 1 rasher rindless eye bacon (such as Freedom Farms)
- ½ x 400g can mixed beans, drained, rinsed
- 1 spring onion, chopped
- 3 tablespoons salsa sauce
- 1 cooked baked potato
- 2 tablespoons extra-light Philadelphia cream cheese
1 Cook bacon until crispy. Cut in pieces and mix with beans, spring onion and salsa sauce. Use to top jacket potato.
2 Top with cream cheese and serve.
Garnish with chopped fresh parsley
Make it meat-free: Omit bacon and add 1/4 red capsicum, chopped.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 2g
Dietary fibre 11g
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