Cheese & Corn Stuffed Potatoes
·
Makes 6·
Prep 20 minutes·
Cook1 hour·
Cost $2 each
Ingredient
·
6 floury potatoes·
1 tablespoon vegetable or olive oil·
125g can creamed corn·
⅓ cup grated tasty cheese, plus 2 tablespoons extra·
¼ cup sour cream·
2 green onions, finely chopped·
¼ cup packaged dried breadcrumbs
Recipe
Preheat oven to 200°C/180°C fan-forced. Line a baking tray
with baking paper. Place potatoes on prepared tray. Drizzle with oil. Pierce
potatoes with a skewer. Bake for 40 minutes or until tender. Stand for 2
minutes. Cut a 1cm slice from the top of each potato; place flesh from each
slice in a bowl, discarding skin. Using a teaspoon, scoop flesh from each
potato on tray, leaving a 1cm-thickshell. Place potato flesh in bowl with
reserved potato; mash until smooth. Add corn, cheese, sour cream and onions;
mix well. Spoon mashed potato mixture into potato shells. Sprinkle with
breadcrumbs and extra cheese. Bake for 10 minutes or until golden.
125g can creamed
corn