(at time of publication)
- 4 medium potatoes
- spray oil
- 4 rashers bacon
- 300g can creamed corn
- ⅓ cup grated edam cheese
- 2 tablespoons chopped fresh parsley
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.
Make it gluten free: Use gluten-free creamed corn.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4.9g
Dietary fibre 6.3g
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