Baked Jacket Potatoes


1. 4 large (220g) Sebago potatoe 2. 420g can salt-reduced baked bean 3. 1/3 cup grated Devondale Tasty Cheese Block (500g) 4. 250g Bulla Cottage Cheese 5. 1 small avocado, peeled and diced 6. 1 tomato, deseeded and diced 7. 3 rashers bacon, trimmed and finely chopped 8. 1/2 cup Bulla Light Sour Cream 9. 1 tbsp chopped chive

Method Steps: 1. Preheat the oven to 200°C. Scrub the potatoes with a brush and pat them dry with paper towels.

Using a fork, pierce the potatoes in about 6 places. Place them directly on the oven rack in the centre of the oven.

Bake for 50 to 60 minutes or until tender when a skewer is inserted into the centre.

Cut a deep cross in the top of each potato. Using a clean tea towel to hold the potato, gently squeeze the base to open up the top.

For topping one: Place the baked beans in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until heated through.

For topping two: Combine cottage cheese, diced avocado, and diced tomato in a bowl. Spoon over the potatoes.

For topping three: Heat a non-stick frying pan over medium heat. Add chopped bacon and cook, stirring occasionally, for 3 minutes or until crisp.

Transfer to a plate lined with paper towel. Spoon sour cream over the potatoes and sprinkle with bacon and chopped chives.