Name: Cheesy corn-stuffed spuds
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 kilogram small potatoes; 1 tablespoon olive oil; 125g can creamed corn; 1/3 cup shredded tasty cheese, plus 2 tbsp extra; 1/4 cup sour cream; 2 green onions, finely chopped; 1 long red chilli, seeded, finely chopped; 1/4 cup dried breadcrumbs

Cheesy corn-stuffed spuds

These delicious cheese and corn stuffed potatoes are great served as a hot side dish when entertaining. Or, serve with a salad for a tasty vegetarian main meal.

Serves 4

Makes 12 Item

Prep

20M

Cook

Total

1H 20M

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Ingredients

1 kilogram small potatoes

1 tablespoon olive oil

125g can creamed corn

1/3 cup shredded tasty cheese, plus 2 tbsp extra

1/4 cup sour cream

2 green onions, finely chopped

1 long red chilli, seeded, finely chopped

1/4 cup dried breadcrumbs

Method

1.Preheat oven to 200°C (180°C fan-forced). Line 2 oven trays with foil.

2.In a bowl, toss potatoes and oil together. Place on one oven tray. Season to taste. Bake 30-35 minutes, until just tender.

3.Cut a 1cm piece from the top of each potato. Peel skin from this. Using a teaspoon, scoop flesh from centre of potato, leaving a 1cm-thick shell.

4.Place all flesh in a bowl. Mash with a fork. Add corn, cheese, sour cream, onion and chilli. Mix well. Season to taste.

5.Spoon mixture into potato shells, mounding on top. Sprinkle with crumbs and extra cheese.

6.Bake 10-12 minutes, until cheese melts and crumbs are toasted.

Our potatoes were about 7cm across. Make this into a main meal by using full-sized potatoes and adding steamed broccoli florets and chopped ham.
Note

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