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.
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.
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.
To make the three bean & carrot filling, combine the beans and carrot in a small bowl. Add remaining mashed potato and stir to combine.
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.
Transfer to a serving platter and serve with sour cream for three bean & carrot potatoes.
Serving size: 8
Recipe courtesy of taste.com.au