Ingredients
- 3 rashers bacon, trimmed, finely chopped
- 1/2 cup light sour cream
- 1 tablespoon chopped chive
- 250g low-fat cottage cheese
- 1 small avocado, peeled, diced
- 1 tomato, deseeded, diced
- 420g can salt-reduced baked beans
- 1/3 cup grated tasty cheese
- 4 large (220g) Vivaldi potatoes
Directions
- Step 1
Preheat oven to 200°C. Scrub potatoes with a brush. Pat dry with paper towels.
- Step 2
Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the centre of oven. Bake for 50 to 60 minutes or until tender when a skewer is inserted into the centre.
- Step 3
Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Add your choice of topping and serve.
- Step 4
Topping one: Place baked beans in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until heated through. Spoon over potatoes and top with cheese.
- Step 5
Topping two: Combine cheese, avocado and tomato in a bowl. Spoon over potatoes.
-
Step 6
Topping three: Heat a non-stick frying pan over medium heat. Add bacon and cook, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel. Spoon sour cream over potatoes. Sprinkle with bacon and chives.
Serving size: 4
Recipe courtesy of taste.com.au