Mexican Baked Potato Recipe | myfoodbook

Ingredients

• 1 cup Devondale Full Cream Long Life Milk
• 1 tablespoon Devondale Dairy Soft Spread
• 2 tablespoons plain flour
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup Devondale Tasty All Rounder Shredded Cheese
• Salt and white pepper, to taste
• 4 large washed potatoes
• 2 teaspoons oil
• 4 rashers bacon, chopped
• 425g can Mexican or chilli beans
• 185g can corn kernels, drained
• Pickled jalapeno chilli slices, to taste
• Coriander leaves, to serve