A quick and easy dish to whip up.
As seen on Expresso Morning Show or Afternoon Express on SABC 3.
Recipe by Zach Abrahams
4 large potatoes of equal size
½ cup Clover Olive Pride blend
1 red onion
1 tablespoon garlic (roughly chopped)
1 tablespoon ginger (grated)
2 fresh red chilies (sliced in half and de-seeded)
8 – 10 slices streaky bacon (chopped)
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tin baked beans
100g Clover cheddar (grated)
Pre-heat the oven to 180°C and line a baking tray with tin foil.
Make sure the potatoes are clean and dry. pierce each potato all over with a fork and coat well with Clover Olive Pride blend and plenty of seasoning.
Place the potatoes into the oven and allow to cook for ±1 hour.
While the potatoes are cooking, get the toppings ready.
Begin by heating some Clover Olive Pride blend in a saucepan.
Add the chopped onion, garlic, ginger and chili and allow to sauté until just softened, stirring occasionally.
Add the bacon and keep cooking until well rendered but not yet crispy. Keep some crispy bacon back at this point for garnishing at the end.
Add in the spices and stir for 1 minute then add in the can of baked beans and stir to combine.
Once the beans are heated through, check the seasoning and remove the de-seeded chilies.
As soon as the potatoes are cooked through and cool enough to handle, cut a deep crisscross into the potato, spoon the baked beans into the potatoes and top with some grated Clover cheddar, the extra crispy bacon, some freshly cracked black pepper and a sprinkle of fresh coriander.