4 80 mins
Print Recipe

Bean & Corn Filled Baked Potatoes


  • 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


  1. 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.
  2. 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.
  3. For serving, cut into the top of each potato, and fill with the bean mixture. Top with sour cream, guacamole, cheese and spring onions.
Bean & Corn Filled Baked Potatoes

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