Baked jacket potatoes Recipe

INGREDIENTS 4 large (220g) Sebago potatoes Topping One 420g can of salt-reduced baked beans 1/3 cup grated Devondale Tasty Cheese Block (500g) Topping 2. 250g cottage cheese 1 small peeled, diced avocado  

1, chopped, deseeded tomato Topping 3 rashers trimmed and finely chopped bacon 1/2 cup mild sour cream 1 tbsp chopped chives  

Preheat oven to 200°C. Brush potatoes. Dry with paper towels.  

Preheat oven to 200°C. Brush potatoes. Dry with paper towels.  

Prick potatoes 6 times with a fork. Place straight on center oven rack. Bake until a skewer inserted into the center comes out tender, 50–60 minutes.  

Make a deep cross on each potato. Hold potato in a clean tea towel and gently squeeze base to open top. Choose a topping and serve.  

Topping one: Heat baked beans in a small saucepan on medium. Stir for 5 minutes to heat. Cover potatoes with cheese.  

Bowl cheese, avocado, and tomato for topping two. Spread on potatoes. Top three: Heat a non-stick pan on medium. Stir occasionally while cooking bacon for 3 minutes until crisp. Transfer to a paper-towel-lined plate. Put sour cream on potatoes. Add bacon and chives.  

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