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Caramelised Pumpkin & Parsnip with Couscous - Cheese & Corn Stuffed Potatoes - Sticky Chicken With Mandarine, Wild Rice & Herb Salad (part 2)

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Cheese & Corn Stuffed Potatoes

·         Makes 6

·         Prep 20 minutes

·         Cook1 hour

·         Cost $2 each

Ingredient

·         6 floury potatoes

·         1 tablespoon vegetable or olive oil

·         125g can creamed corn

·         ⅓ cup grated tasty cheese, plus 2 tablespoons extra

·         ¼ cup sour cream

·         2 green onions, finely chopped

·         ¼ cup packaged dried breadcrumbs

Recipe

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray. Drizzle with oil. Pierce potatoes with a skewer. Bake for 40 minutes or until tender. Stand for 2 minutes. Cut a 1cm slice from the top of each potato; place flesh from each slice in a bowl, discarding skin. Using a teaspoon, scoop flesh from each potato on tray, leaving a 1cm-thickshell. Place potato flesh in bowl with reserved potato; mash until smooth. Add corn, cheese, sour cream and onions; mix well. Spoon mashed potato mixture into potato shells. Sprinkle with breadcrumbs and extra cheese. Bake for 10 minutes or until golden.

 

125g can creamed corn

125g can creamed corn

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