4
80 mins
Bean & Corn Filled Baked Potatoes
Ingredients
- 4 large potatoes
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 1 clove garlic, finely crushed
- 1 tsp cumin
- 1/2 tsp paprika
- 1x 425g can SPC Baked Beans in Rich Tomato Sauce
- 1/4 cup corn kernels
- 1/4 green capsicum, diced
- Sour cream, guacamole, grated cheese and spring onions, for serving
Method
- Pre-heat oven to 200°C (180°C fan-forced). Place potatoes on an oven tray and bake for approximately 1 hour, or until cooked through and skin is crisp.
- Heat oil in a frying pan and cook onion and garlic until just tender. Add spices and cook for a further 30 seconds. Pour in the beans, corn and capsicum. Mix well and simmer gently for several minutes.
- For serving, cut into the top of each potato, and fill with the bean mixture. Top with sour cream, guacamole, cheese and spring onions.
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