Baked potatoes with corn and beans

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!