Re-invent the baked potato with these mouth-watering toppings!
Bake your potatoes
Place 6 potatoes on a baking tray lined with baking paper and brush with 1 tablespoon olive oil. Bake at 200C for 1 hour or until tender.
Choose your topping
Bacon and Egg
Prep 15 mins Cooking 25 mins
Heat a frying pan over medium heat. Add 3 middle bacon rashers, chopped. Cook, stirring, for 5 mins or until golden. Slice 2 spring onions. Cut 1.5cm off the top of 6 baked potatoes and scoop out flesh, leaving a 1.5cm-thick shell. Spoon 1/4 cup (60ml) thickened cream among potatoes. Add 1/4 cup (30g) coarsely grated cheddar, half the spring onion and half the bacon. Crack 1 Coles Brand Australian Free Range Egg into each potato shell. Top with remaining bacon, spring onion and extra cheddar. Bake on a baking tray at 200C for 20 mins or until egg is cooked.
Prep 15 mins (+ 30 mins chilling time) Cooking 25 mins
Combine 200g Coles Australian 4 Star Beef Mince, 100g Coles Sausage Mince, 1/2 cup (35g) day-old breadcrumbs, 1 Coles Brand Australian Free Range Egg, whisked, and 1/2 teaspoon mixed dried herbs in a bowl. Roll mixture into balls. Chill for 30 mins. Heat a frying pan over medium heat. Cook meatballs, turning, for 5 mins or until cooked. Set aside. Add 1 brown onion, finely chopped, and 1 crushed garlic clove to pan. Cook, stirring, for 5 mins. Add 1/2 cup (125ml) red wine. Bring to boil. Cook for 5 mins or until reduced by half. Add 400g can diced tomatoes and the meatballs. Cook, stirring, for 5 mins or till heated through. Cut a wedge from the top of 6 baked potatoes. Divide meatball mixture among potatoes. Top with 1 cup (120g) grated cheddar. Bake on a baking tray at 200C for 5 mins or until cheese melts. Top with flat-leaf parsley leaves.
The Sloppy Joe
Prep 15 mins Cooking 2 hours 40 mins
Cut 1kg Coles Australian Pork Belly into 4 portions. Heat a saucepan over medium-high heat. Cook pork for 2 mins each side or until golden. Set aside. Cook 1 thinly sliced brown onion, stirring, for 5 mins or until softened. Add 1 crushed garlic clove, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon ground chilli and 1/2 teaspoon dried thyme. Cook for 1 min. Return pork with 400g can diced tomatoes, 2 tablespoons tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar and 1 tablespoon cider vinegar. Reduce heat to low. Cook, covered, for 2 1/2 hours or until very tender. Transfer pork to a bowl. Discard rind. Coarsely shred. Return to pan. Meanwhile, combine 1/4 finely shredded red cabbage, 1/2 cup chopped coriander, 1 tablespoon olive oil and 1 tablespoon cider vinegar. Cut a cross in the top of 6 baked potatoes. Squeeze to open. Top with coleslaw, pork mixture and thyme leaves.
Prep 5 mins Cooking 25 mins
Heat a frying pan over high heat. Cook 250g Coles Australian 4 Star Beef Mince, stirring, for 5 mins or until cooked. Add 400g can diced tomatoes, 425g can Mexican chilli beans and 30g taco seasoning. Cook for 15 mins or until sauce thickens. Cut a cross in the top of 6 baked potatoes. Squeeze to open. Spoon over mince mixture and top with 1/2 cup (60g) grated cheddar and 12 corn chips. Bake at 200°C for 5 mins or until cheese melts. Top with 1/2 cup (120g) sour cream, 1 coarsely mashed avocado and coriander leaves.
Prep 10 mins Cooking 10 mins
Shred 1/2 mini savoy cabbage. Combine with 1 grated carrot, 1 thinly sliced spring onion and 2 tablespoons mayonnaise in a bowl. Cook 6 Coles Pork Chipolata Sausages under grill on medium-high for 5-6 mins or until cooked. Cut a wedge from top of 6 baked potatoes. Top with coleslaw and sausages. Drizzle with mustard.
Prep 10 mins (+ 30 mins chilling time) Cooking 20 mins
Combine 6 coarsely chopped Coles RSPCA Approved Chicken Thigh Fillets with 1 1/2 tablespoon tandoori paste and 1 tablespoon Greek yoghurt from a 200g pot. Chill for 30 mins. Arrange chicken over a baking tray lined with baking paper. Bake at 200C, turning once, for 20 mins or until cooked through. Stir 1/2 Lebanese cucumber, finely chopped, and 1 tbs finely chopped mint into remaining yoghurt. Cut a cross in the top of 6 baked potatoes. Squeeze open. Spoon yoghurt mixture onto potatoes. Top with chicken and extra cucumber, sliced into ribbons. Top with mango chutney and mint leaves.
Serve up and enjoy!
Recipe by: Author: Coles Publication: Taste.com.au