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COOKBOOK:Betty Crocker - online recipe


I baked the potatoes the day before and it took no time to prepare on the day.

If baked on the same day, you will need to give them some time to cool off before cutting and filling.

Both fillings were yummy! The tomato mix was more on the spicy side where as the bacon mix was lighter in taste. Both were amazing!



Serves 6

3 x Broccollini heads, cooked

1 cup of tomato Chunky salsa

Cheddar cheese

I x onion , chopped

250g mushrooms, chopped

300g chopped bacon

250g x Sour cream

Salt & pepper

Wash potatoes. Place potatoes in oven dish and pierce each potato with a fork. Bake for approx 20-25mins in moderate oven.

Test the potatoes with a fork to be sure that they are soft and cooked through.

Melt butter in frying pan, add the bacon and cook until soft. Add mushrooms and cook for a further minute. Take off heat , add sour cream, mix well and set aside. Season.

In the same frying pan, melt butter, add onion, fry until soft, add cooked brocollinni heads ( I cooked mine in the microwave), and add tomato chunky salsa. Mix well and set aside.

Take the potatoes and remove the top of the potato and scoop the flesh out carefully. Do not puncture through the base or sides. Leave a nice rim to support the potato.Fill half of the potatoes with broccollinni mix and others with bacon mix. top with grated cheese and bake in oven for 10-12mins or until cheese has melted and golden brown. Ready to serve.

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