Recipe

Creamed corn and bacon stuffed potatoes

A delicious and fun accompaniment to roast dinners.

  • 45 mins cooking
  • Serves 4
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Ingredients

Creamed corn and bacon stuffed potatoes
  • 8 coliban potatoes (960g), unpeeled
  • 1 teaspoon vegetable oil
  • 1 rindless bacon slice (65g), chopped coarsely
  • 125 gram canned creamed corn
  • 2 tablespoon finely chopped fresh coriander

Method

Creamed corn and bacon stuffed potatoes
  • 1
    Turn on the oven to 200°C/400°F and let it heat up. Spray an oven tray with a little cooking oil. Use baking paper to line an oven tray.
  • 2
    Cook the potatoes by boiling, steaming or microwaving them until they are just tender. Pour the potatoes into a colander over the sink and drain off the liquid.
  • 3
    Meanwhile, put the oil into a small frying pan. Turn the stove on to medium and heat the pan. Add the bacon to the pan; stir with a wooden spoon for about 2 minutes or until it is crisp. Turn off the heat.
  • 4
    Cut a shallow slice, about 1cm (½ inch), from the top of each potato. Use a teaspoon to scoop the flesh out of the potato tops; put the flesh into a medium bowl, throw away the skins from the potato tops. Use the teaspoon to carefully scoop about two-thirds of the flesh from each potato; put the flesh into the same bowl, keep the potato "shells".
  • 5
    Use a potato masher to mash the potato flesh in the bowl until it is smooth. Add the bacon, corn and coriander; stir them into the mashed potato. Place the potato "shells" on the lined oven tray. Spoon the mashed potato mixture into the potato "shells". Put the tray in the oven and bake about 15 minutes or until the potato is heated through.

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