Loaded Baked Potatoes

Serves 4 – 6

Preparation time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes


  • 6 medium baking potatoes
  • 15ml (1 tbsp.) oil
  • ½ each; small sweet red, yellow and green pepper, finely chopped
  • 90g (1 cup) white mushrooms, finely sliced
  • ¼ cup red onion, finely diced
  • 2 cloves garlic, crushed
  • Salt & pepper, to taste
  • 440g (1 can) sweetcorn kernels, drained
  • 4 large eggs, beaten
  • 310g (1 ¼ cups) grated cheddar cheese, divided
  • ¼ cup, plus additional 6 tablespoons sour cream, to serve
  • 6 bacon strips, cooked and crumbled (optional)
  • Micro herbs or spring onion to garnish


  1. Scrub the potatoes and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once.
    When cool enough to handle, cut a thin slice off the top of each potato; discard the slice. Scoop out the flesh, leaving an approximately 3cm thick shell.
  2. In a frying pan, gently heat oil over medium heat. Add the peppers, mushrooms, red onion and garlic, cook for 4-6 minutes or until tender. Stir in salt, pepper and 1 cup potato flesh (save remaining flesh for another use).
  3. Remove from the heat and allow to cool for 10 minutes. While the mixture is cooling preheat the oven to 200°C. When mixture has cooled add the sweetcorn, beaten eggs, ½ cup of the cheese and ¼ cup of the sour cream.
  4. Spoon the egg mixture into the potato shells. Place on a greased baking pan. Sprinkle with the remaining 3/4 cup of the cheese and bake 10 -15 minutes or until heated through and the cheese has melted. Top with remaining sour cream; sprinkle with bacon and spring onions or micro herbs.

Cooks Tip:

Leftover or extra potato can be frozen to be used in soups.