05 May 2015

Nacho Taters

Stuffed potatoes are such a simple meal to prepare. They're great for a family dinner or for larger gatherings too, with much of the preparation being able to be done ahead of time.

Nacho Taters

4 large potatoes (about 500g each)
2 tsp vegetable oil
1 cup frozen corn kernels, thawed
1 cup salsa
1 cup grated cheese
1 can baked beans
3 spring onions
2-3 jalapeños (pickled or fresh)

Preheat the oven to 200 degrees Celsius. Line a baking sheet with baking paper. Wash the potatoes well, then dry with a paper towel. Coat each potato in vegetable oil, then prick the skin a few times with a fork. Place the potatoes on the baking sheet and transfer into the oven. Bake for 45 minute to an hour, or until soft all the way through.

While the potatoes are baking, prepare the toppings. Slice the green onions and jalapeño, grated the cheese and allow the corn to thaw. Open the salsa and baked beans.

Once the potatoes are cooked through, remove them from the oven (but leave it on, the potatoes will go back in). Cut each one lengthwise down the centre, then once across. Open the potatoes up and mash the insides slightly.

Drizzle a couple tablespoons of salsa over each potato, then top with baked beans, corn, jalapeños, and a handful of cheese. Transfer the potatoes back into the oven for 3-5 minutes, or until the cheese has melted. Remove the potatoes from the oven, drizzle with more salsa if desired, then sprinkle with sliced spring onions.

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