Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly until thick, smooth and glossy
Stir in cheese until melted. Remove from heat and set aside
Baked Potatoes
Preheat oven to 200°C (180°C fan forced). Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray. Bake in oven for about 1 hour or until tender
Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold filling
Meanwhile, in a frying pan heat oil over medium heat. Fry bacon until crisp. Drain on paper towel. Add the beans to the frying pan and heat until warmed through
Place potatoes onto serving plates and fill with beans. Drizzle over béchamel sauce, top with crisp bacon, corn, jalapeños and coriander
Tips & Hints:
Try filling the potato with taco mince or chopped cooked chicken instead of beans if you prefer. Jalapenos can be purchased in jars from the Mexican section of the supermarket
To make this dish quicker, microwave the pierced potatoes on high heat for 8-12 minutes or until cooked through.
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