Baked potatoes with corn and beans
Ingredients
Utensils
oven, baking sheet, parchment paper, cutting board, knife, frying pan (large), cooking spoon, bowl (small), fork
How-To Videos
How to grate cheese
How to prepare garlic
How to cut green onions
Nutrition per serving
Step 1/ 4
- 600 g russet potatoes
- oven
- baking sheet
- parchment paper
Preheat the oven to 165°C/325°F top/bottom heat. Place potatoes on a baking tray lined with baking paper and bake for approx. 90 min. until soft inside. The baking time varies from 50 min. to 1 ½ hrs., depending on the size of the potatoes. The baked potato is ready when you can pierce the potato with a fork and it pokes through the skin easily. If the potato is still hard in the middle, bake it a little longer.
Step 2/ 4
- 1 clove garlic
- 420 g baked beans
- 140 g canned sweet corn (drained)
- ½ tsp ground cumin
- vegetable oil (for frying)
- salt
- pepper
- cutting board
- knife
- frying pan (large)
- cooking spoon
In the meantime, finely chop garlic. Heat oil in a large frying pan and sweat garlic in it for approx. 1 min. until translucent. Add baked beans, drained corn, and cumin and simmer together for approx. 2–3 min. Season to taste with salt and pepper.
Step 3/ 4
- 4 tbsp sour cream
- 1 scallion
- salt
- pepper
- bowl (small)
In a small bowl, add sour cream and season with salt and pepper. Cut the spring onion into fine rings.
Step 4/ 4
- 50 g shredded cheddar cheese
- chili (for serving)
- fork
When the potatoes are baked, remove them from the oven and cleave them slightly open in the middle with a knife. Put cheddar cheese in and loosen the inside a bit with a fork. Now fill the potato generously with the beans. Then top with sour cream and green onion rings and optionally some chili slices. Enjoy!
Enjoy your meal!
Tags
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