Stuffed potatoes

Author: Nikki Hart - Nutritionist

Photographer: Dreamstime.com

Serves: 4

Time to make: 1 hr 15 mins

Ingredients

More weights & measures

4 medium potatoes

spray oil

4 rashers bacon

300g can creamed corn

⅓ cup grated edam cheese

2 tablespoons chopped fresh parsley

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Instructions

Stay Awake

1 Scrub the potatoes, spray with oil and bake 180°C for 60 minutes or until soft.

2 While the potatoes are baking, remove the rind from the bacon and grill until crispy. Remove and chop coarsely. Heat the creamed corn.

3 When the potatoes are cooked, cut each one lengthwise from the top and scoop out the potato flesh without breaking the skins.

4 Mash the potato with the creamed corn, chopped bacon, cheese and parsley – then spoon the mixture back into the potato shells. Bake potatoes 180°C for 5-10 minutes until the cheese has melted. Serve with salad.

Variations

Make it gluten free: Use gluten-free creamed corn.

Nutrition Info (per serve)

Calories 276 cal

Kilojoules 1160 kJ

Protein 17.8 g

Total fat 10 g

Saturated fat 4.9 g

Carbohydrates 29.4 g

Sugar 3.7 g

Dietary fibre 6.3 g

Sodium 875 mg

Calcium 175 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.