Amanda's Sweetcorn Stuffed Potato Skins


Amanda’s potato skins are stuffed with a whole lot of flavour.

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4 large potatoes, unpeeled
1 tbsp (15ml) olive oil
1 tbsp (15ml) ground sea salt
410g canned corn kernels, drained
2 spring onions, finely chopped
½ cup grated cheese
¼ cup chopped peppadews (optional)
600ml Nola Original Mayonnaise
1 tbsp (15ml) hot sauce

Preheat the oven to 180ºC. Line and grease a baking tray.

Rub the potatoes with the oil and salt and place on the tray.

Bake for an hour or until tender.

Cut in half, scoop out the flesh, leaving a 1cm border and place the shells back on the tray.

Mix the potato mash with the corn, spring onion, cheese, peppadews and 125ml cup of Nola Original Mayonnaise and spoon back into the potato shells.

Bake in the oven for 10 to 15 minutes or until crispy.

Whisk the remaining Nola Original Mayonnaise with the hot sauce and drizzle over the potatoes.