Corn Cheddar Baked Potatoes
The oven does most of the work for these corn-and-cheddar potatoes, but that is still real time to allow before lunch. Save them for a day when a long bake fits rather than judging the meal by its short preparation list.
Similar-sized potatoes are easier to finish together. Once the centers are tender, fluff them with a fork, add the filling and return them to the oven. Cook the corn according to its packet before it becomes part of that filling.
North American · Preparation time: 8 min · Cook time: 65 min · Total time: 73 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 500 g Potato
- 150 g Frozen sweetcorn
- 80 g Cheddar cheese
- 80 g Plain yogurt
- 10 ml Olive oil
- 2 g Fine salt
Allergens listed for these ingredients · Milk. Check package labels.
Step-by-Step Instructions
- Heat oven to 210°C. Scrub two similar-sized potatoes, prick them and rub with oil and half the salt. Bake until a knife slides easily into the centers.
- Cook corn according to its package, then drain. Split the hot potatoes and fluff the centers with a fork.
- Mix corn with yogurt and remaining salt, spoon into potatoes and top with grated cheddar. Return to the oven until the filling is hot and cheese melts.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, grater, oven, baking tray, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Canned drained corn may replace 150 g frozen corn by drained weight. It does not need the frozen-corn cooking step, but heat the filled potatoes thoroughly before serving.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.