Stuffed potatoes

Stuffed potatoes

35 mins



  • 8 medium (about 60g each) Vivaldi Gold potatoes, washed
  • 10g butter
  • 30g (1/2 cup) finely grated cheddar cheese
  • 2 tablespoons sour cream, to serve
  • 2 rashers bacon, rind and fat removed, finely chopped
  • 1 x 125g can creamed corn


  • Step 1

    Place potatoes in a saucepan and cover with water. Bring to the boil over high heat and cook for 15 minutes or until tender. Drain. Set aside for 5 minutes to cool slightly.

  • Step 2

    Cut the potatoes in half lengthways. Scoop out centres, leaving 2cm-thick shells. Place potato in a bowl. Add the butter and use a fork to mash.

  • Step 3

    Meanwhile, to make the creamed corn & bacon filling, heat a small non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 3 minutes or until crisp. Drain on paper towel. Transfer to a small bowl. Add the creamed corn and stir to combine. Add half the mashed potato and stir to combine.

  • Step 4

    To make the three bean & carrot filling, combine the beans and carrot in a small bowl. Add remaining mashed potato and stir to combine.

  • Step 5

    Preheat grill on high. Spoon creamed corn & bacon filling among half the potato shells. Spoon the three bean & carrot filling among remaining potato shells. Place on a baking tray. Sprinkle with cheese and cook under preheated grill, about 6cm from the heat source, for 5 minutes or until the cheese melts and is golden.

  • Step 6

    Transfer to a serving platter and serve with sour cream for three bean & carrot potatoes.

Serving size: 8
Recipe courtesy of

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