EternalVoyager
Culinary Explorer
Hey everyone! I stumbled upon this amazing recipe online and couldn't resist trying it out. Trust me, it's absolutely delicious! I hope you enjoy it as much as I did.
Ingredients
Ingredients
- 4 large (220g) Sebago potatoes
Topping 1
- 420g can salt-reduced baked beans
- 1/3 cup grated Devondale Tasty Cheese Block (500g)
Topping 2
- 250g Bulla Cottage Cheese
- 1 small avocado, peeled, diced
- 1 tomato, deseeded, diced
Topping 3
- 3 rashers bacon, trimmed, finely chopped
- 1/2 cup Bulla Light Sour Cream
- 1 tbsp chopped chives
INSTRUCTIONS- Step 1
Preheat oven to 200°C. Scrub 4 large (220g) Sebago potatoes with a brush. Pat dry with paper towels. - Step 2
Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the centre of oven. Bake for 50 to 60 minutes or until tender when a skewer is inserted into the centre. - Step 3
Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Add your choice of topping and serve. - Step 4
Topping one: Place 420g can salt-reduced baked beans in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until heated through. Spoon over potatoes and top with 1/3 cup grated Devondale Tasty Cheese Block (500g). - Step 5
Topping two: Combine 250g Bulla Cottage Cheese, 1 small avocado, peeled, diced and 1 tomato, deseeded, diced in a bowl. Spoon over potatoes.
- Step 1