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Home Lunch

Bean and corn potatoes

Delicious bean and corn stuffed baked potatoes from Australian Women's Weekly.
Bean and Corn PotatoesRecipes+
4
20M
35M
55M

Ingredients

Method

1.Using a fork, pierce potatoes all over. Microwave potatoes on high (100%) for 12-15 minutes or until tender.
2.Meanwhile, heat oil in a medium saucepan over moderate heat. Cook and stir garlic and spices for 30 seconds or until fragrant. Stir in tomato. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly. Stir in beans.
3.Preheat oven to 200°C/180°C fan forced. Cut a cross in the top of each potato; gently squeeze to open top slightly. Place potatoes in a roasting pan. Spoon tomato mixture into potatoes; sprinkle with cheese. Bake for 5 minutes or until cheese is melted and bubbly. Meanwhile, combine corn, onion and juice in a small bowl.
4.Top potatoes with sour cream, then bean and corn salsa. Serve at once with salad.

No microwave? Bake potatoes in preheated oven at 200°C/180°C fan forced for 45 minutes before filling.

Note

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