Author Jean Morrison
Potato and Bacon Hot Pot
The original recipe I tried for this meal had sliced uncooked potatoes in it. I kept the meal in the oven for ages and ages and still those spuds weren't cooked. I've made a few changes to the recipe and now it works well. We like this food on a weekend. It's great when you want something easy to eat in front of the TV when the rugby is on. Potato and Bacon Hot pot eaten whilst watching the Wallabies play South Africa or New Zealand - what could be better.
Preparation time: 20 minutes
Cooking time: 45 minutes
Quantity: Serves 4
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6 large potatoes (large means very large indeed)
1 onion, chopped
2 teaspoons oil
200 gm bacon pieces
1 can baked beans in tomato sauce
1 tablespoon sweet chili sauce (optional)
2 cups of grated cheese
Pre heat oven to 180 degrees Celsius.
Prick the potatoes all over and micro-wave till cooked. Leave aside until cool enough to handle.
Fry the onion in the oil till turning golden and add the bacon pieces. Cook for 3 minutes more.
Slice the potatoes and then assemble everything in a deep oiled casserole dish in this order:
Place one-third of the potatoes over the base, top with half the onion and bacon mixture, then half the baked beans, half the chili sauce and one-third of the cheese. Repeat this layering. Top with the remainder of the potatoes and then the remainder of the cheese.
Cook at 180 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes.
Serves 4 as a total meal or more if you add salad or hot vegies on the side.
This is also great with a layer of mushrooms or a layer of silver beet (spinach) included. Lightly cook the silver beet or the mushrooms first though. When you assemble the Hot Pot it seems like there is not enough liquid but that's OK. It all works together well.
There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.
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