The perfect baked potatoes are slightly crispy on the outside and soft in the interior. Try them with one of our topping suggestions below, topped with savoury mince or even plain with butter or sour cream.
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Baked barbecue beans
Reuben
Nachos
Ingredients
Method
Baked potatoes
1.Preheat oven to 200°C. Place potatoes on an oven tray; drizzle with oil and sprinkle with salt.
2.Bake for 1 hour or until tender; season.
3.Cut a cross in the potatoes; squeeze upwards from the bottom.
Serve topped with butter or with one of the toppers.
Baked barbecue beans
4.Place 250g (8oz) halved cherry tomatoes in a medium saucepan
with a 420g (13½oz) can baked beans, 1 tablespoon dijon mustard
and 1 tablespoon smoky barbecue sauce over medium heat; cook, stirring occasionally, until mixture is heated through. Top baked potatoes with baked bean mixture and ¼ cup (20g) finely grated parmesan-style cheese. Season with ground black pepper.
Reuben
5.Top baked potatoes with ½ cup (140g) caramelised onion relish and 150g sliced swiss cheese. Return to oven for 2 minutes to melt cheese. Top with ½ cup (40g) sauerkraut and ½ cup (75g) sliced dill pickles. Combine ¼ cup (75g) mayonnaise with 1 tablespoon each tomato sauce (ketchup) and sweet mustard pickle; drizzle over potatoes. Season with ground black pepper.
Nachos
6.Heat a 425g can mexe beans in a small pan. Top potatoes with 25g corn chips, then beans; sprinkle with 1 cup (120g) grated cheddar. Return to oven for 2 minutes to melt cheese. Top with ½ cup (120g) sour cream, ⅓ cup (40g) pickled sliced jalapeños and ¼ cup coriander leaves. Drizzle with your favourite chilli sauce.
To reduce the baking time, par-cook the potatoes first. Prick potatoes with a fork, then microwave on HIGH (100%) for 8 minutes or until soft. Bake in oven for 20 minutes.
Note
