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Home Recipes

Potato Bake

Preparation technique: Stovetop and preheat oven to 180°C
Preparation time: 10 minutes
Cooking Time: 1 hour
Serves: 6

Ingredients: 
750g potatoes, thinly sliced
2 rashers bacon, trimmed and diced
1 onion, finely chopped
1 red capsicum, chopped
1 can Condensed Cream of Chicken & Corn Soup
1/2 cup low fat milk
420g can corn kernels, drained
1 cup grated cheese

Method:
Preheat oven to 180°C.
Layer potatoes in a casserole dish or individual oven-proof dishes.
Cook bacon, onion and capsicum in a saucepan until just beginning to become crisp. Add the soup, milk and corn.
Pour the soup mixture over the potatoes then sprinkle over the cheese.
Bake for 1 hour or until the potatoes are tender.

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Smashed potatoes

Preparation technique: Stovetop and preheat oven to 250°C.

Don't peel the potatoes but bring them to the boil in a pot of salted water.
Boil until tender.
Drain and transfer to a lightly greased baking tray.
Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
Bake the potatoes for 20-25 minutes until crisp and golden.