Great for Kids

Smashed Potato & Corn Bake


Perfect for a weeknight dinner or as a BBQ accompaniment.

Prep time:10 mins

Cook time:70 mins

Serves: 4


  • 4 medium potatoes, washed & dried
  • Olive oil spray
  • 125g can Edgell Creamed Corn
  • 2 slices ham, chopped
  • 2 spring onions, chopped
  • ¼ cup frozen Birds Eye Garden Peas
  • ½ cup grated parmesan or cheddar cheese
  • ¼ teaspoon paprika


Step 1

Pierce potatoes all over with a fork. Place potatoes on a baking paper lined ovenproof dish and spray with oil. Bake in a preheated oven at 190°C for approximately 1 hour or until tender. With a clean tea towel, gently crush each potato and place back into the baking dish removing the baking paper.

Step 2

Spoon Edgell Creamed Corn, ham, spring onions and frozen Birds Eye Garden Peas over the potatoes. Sprinkle with cheese and paprika. Bake in a preheated oven at 190°C for 10 minutes, or until cheese is melted and lightly browned.

Tasty Tip!

Make a vegetarian bake by adding fresh crumbled ricotta instead of the ham.

Cheesy Potato Canoes
User rating:
  • 4

Featured in this recipe

  • Creamed Corn 125g

    Creamed Corn 125g

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