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Sweetcorn, Bacon & Spinach Baked Potatoes


Preheat the oven to 180°C.

Place potatoes on a lined baking tray, poke holes in them and bake for 45 minutes or until soft through. Remove from the oven and allow to cool.

Meanwhile, heat a non-stick frying pan and cook the bacon pieces in oil for 2 minutes. Add the corn kernels and stir for a further 2 minutes. Remove from pan and drain on a paper towel and set aside.

When the potatoes are cool enough to touch, cut a circle from the top skin and with a spoon scoop out the insides into a large bowl, being careful to leave a layer of potato around the skin so it doesn’t tear.

Add the corn and bacon to the bowl with the potato in it and add the cream or milk, sour cream, chopped spinach, and parsley and mix well. Season with salt and pepper.

Fill the potato skins with the corn and bacon mixture and place back on the oven tray. Sprinkle the cheese on top and put back in the oven for 20 minutes until the cheese is melted and golden. Serve immediately.

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