Corn, Bacon & Jalapeno Stuffed Potatoes
Rated 5.0 stars by 1 users
Author:
Jess Gray
Fluffy baked potatoes loaded with sweet corn, crispy bacon, and a little jalapeno kick, all topped with gooey melted cheese. Full of flavour and seriously satisfying.
Ingredients
- 4Ā large agria potatoes
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1Ā onion
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250gĀ bacon
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Ā½Ā cupĀ cottage cheese
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1Ā cupĀ frozen corn
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2Ā tablespoonĀ jalapeƱosĀ finely chopped
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1.5Ā tablespoonĀ G-Banger
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1Ā cupĀ grated cheese
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Man Grind Flakes,Ā to taste
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1Ā tablespoonĀ oil
Directions
Wash potatoes of any dirt and prick several times with a fork.
Place in an air fryer at 200C for 45min or until potatoes are tender in the center. Alternatively bake in the oven at 190C Fan Bake for one hour.
While the potatoes are cooking thinly slice the bacon and finely dice the onion, add to a fry pan with oil and saute over a medium high heat until onions are soft and bacon is cooked.
Once potatoes are cooked and you are able for handle them, slice the ālidā or top off the potato so you can scoop out the center.
Scoop out the centre of all the potatoes and add to a bowl. Add G Banger, cottage cheese and finely chopped jalapeƱos and mash together with a fork.
Next fold through the onions, bacon, corn and half the cheese. At this point taste the filling and season with Man Grind to taste if needed.
Stuff the filling back into the potatoes, really pack it in and load the potatoes. If you do have any left over filling you can add it to a ramekin or small baking dish and bake along side the potatoes.
Once the potatoes are stuff pop them on a baking tray and top with the remaining cheese.
Bake in the oven or air fryer at 180C for 15-20 minutes or until golden brown.
