Support the brands that support Foodbank Australia. This recipe is made with SPC Baked Beans.
Ingredients
2 medium brushed potatoes, washed and scrubbed
1 tablespoon olive oil
425g can SPC Baked Beans
125g chorizo, diced
2 tablespoons feta, crumbled
2 tablespoons parsley, chopped (plus extra for garnish)
Salt and pepper, to taste
Method
Preheat oven 220°C
Pierce the potatoes all over with a fork. Place on a microwave safe plate and cook on high in the microwave for 6-10 minutes (see tips). Remove and cool slightly
Slice the cooled potatoes in half, scoop out the centres, keeping these leftovers for another use (see tips)
Drizzle potato boats with a little oil and bake on a lined baking tray until flesh and skin starts to become crispy (allow 15-30 minutes)
Meanwhile, warm the baked beans in a saucepan or in the microwave
Heat a non-stick frypan over a medium high heat and fry chorizo until golden. Mix chorizo with the warmed beans and parsley
Fill each potato with the bean mix, sprinkle with feta and top with remaining parsley. Season with salt and freshly cracked pepper
Tips & Hints
Microwave tips: Cooking times may vary depending on the size of the potatoes. Turn over half way during the cooking process and cook until the potato feels just cooked and the skin is just starting to wrinkle
Use leftover potato centres to make bubble & squeak fritters, or mashed potatoes
