Ingredients
- 16 medium potatoes
- 2 x 250g cans creamed corn
- 8 spring onions, sliced
- 1 cup frozen peas
- 2 cups grated reduced fat cheddar cheese
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
Variations:
- Chopped ham can be added for an Amber version
- Any other fresh or frozen veg can be added such as diced capsicum,
- Baby sweet potatoes can also be used
- Add pops of flavour like pepper, curry powder, sundried tomatoes, chillies, Italian herbs or olives
Method
- Preheat oven to 200°, line a baking tray with greaseproof paper
- Use a fork to pierce potatoes all over, place on baking tray, bake in oven for 45 minutes or until soft, remove from oven and allow to cool. Once cool enough to handle slice potatoes in half lengthways
- Using a spoon scoop out flesh placing it in a large bowl as you go, be careful not to break the skin
- Mash the potato flesh lightly, combine with creamed corn, spring onions and peas
- Divide mixture between shells, sprinkle with cheese and paprika
- Bake for 10-15 minutes or until cheese has melted and golden brown
- Sprinkle with chopped parsley before serving.
