Spuds recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
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spuds
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Customer recipe by Gillian Catt
Added 77 months ago

Pre heat the oven to 190°C. Dice the mushroom, leek and bacon into small pieces.

Add a knob of butter to a frying pan and fry the chopped ingredients until the mushrooms and bacon are cooked and the leeks are softened. Place in a mixing bowl and set aside to cool.

Cook the four baked potatoes in the microwave until soft. Cut the cooked baked potatoes in half taking care not to split the potato skin. Scoop out the potato from the middle of each half into the bowl that the leek, mushroom and bacon mixture is cooling in. You should now be left with eight empty potato skins. Place the skins into an ovenproof dish.

Mash the potato and add a dash of milk to soften the mixture. Add half the grated cheese and the beans to the mixture and mix together thoroughly into a soft creamy mixture.

Spoon the mixture into the potato skins so that the mixture sits proud of the potato skin case. Sprinkle the remaining cheese over the top of the potatoes.

Place the potatoes in the oven and cook for approximately 15 minutes or until the cheese on top browns.
Serve warm.

Tips: This is a great use of left over baked beans. The recipe also works well with sweet corn, peppers, ham, onion or sausage.

If you also like your potatoes a little spicy why not add a bit of chilli sauce!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 4 large baking potato
  • 175g mature cheddar cheese
  • 25g button mushrooms
  • 3tbsp baked beans
  • 1 leek
  • 1tbsp milk
  • 25g butter
  • 3 rashers bacon (smoked or un-smoked)
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