Stuffed Baked Potatoes Recipe

600 grams potatoes (4 large potatoes
1 1/2 cups onion (mixed vegetables such as capiscum, celery, red onion specified or you could used mixed frozen vegetables thawed and would not have to chop them)
100 grams bacon

1 cup sour cream
3/4 cup cheddar cheese, grated

Nutritional

Serving Size: 1 (313.7 g)
Calories 426.6
Total Fat - 22.6 g
Saturated Fat - 11 g
Cholesterol - 59.5 mg
Sodium - 649.5 mg
Total Carbohydrate - 34 g
Dietary Fiber - 4.6 g
Sugars - 4.6 g
Protein - 22.2 g
Calcium - 302.9 mg
Iron - 1.3 mg
Vitamin C - 18.6 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Prick the potatoes several times with a fork and place on a microwave-safe plate and microwave for 10 minutes.

Step 2

Preheat oven to 220°C/200°C fan forced and place the potatoes on an oven rack and bake for 25 minutes or until golden.

Step 3

Meanwhile, heat oil in a large non-stick frying pan over high heat and add bacon and chopped mixed vegetables and cook, stirring often, for 8 minutes or until softened and set aside.

Step 4

Cut a hole in the top of each potato and scoop out flesh and transfer to a bowl and mash with a fork and then add vegie mixture, sour cream and grated cheese and stir to combine, season and divide mixture among the potatoes and bake for 10 minutes or until golden.