Bacon and Corn Baked Potatoes

Method

1. Preheat oven to 180⁰C. Pierce the potatoes with a fork, place them on a tray and bake for 50 minutes or until they are soft. Once cooked, set them aside to cool.
2. While potatoes are baking, heat oil in a large frying pan over medium heat. Add bacon and cook for 10 minutes.
3. Add leek and cook for another 5 – 10 minutes or until leek has softened. Add onion and garlic and cook for a further 2 – 3 minutes until the onions are soft and clear. Add the drained mixed vegetables and stir to combine then remove from the heat.
4. To make the coleslaw, mix the cabbage, grated carrots, parsley, mayonnaise and lemon juice in a bowl.
5. Cut cooled potatoes in half lengthwise and carefully scoop out the flesh of the potato into a bowl. Leave about 1cm of flesh on the skin. Be careful not to break the skin.
6. Mash the potato then mix in the bacon and vegetables and the creamed corn. Season with salt and pepper. Fill the skins with the potato mix and top with grated cheese. Bake for approximately 10 minutes or until the cheese is melted.
7. Serve loaded potatoes with a side of coleslaw.