Baked potatoes with cheese and beans

Ingredients

• Potato

  raw, with skin

  800g

• Sweet corn

  yellow, canned, whole kernel, drained

  ¾ cup or 123g

• Mung bean sprouts

  canned, drained

  94g

• Paprika

  ½ tsp or 1g

• Cumin seed

  ¼ tsp, whole or 0.5g

• Sour cream

  reduced fat, cultured

  100g

• Gouda cheese

  200g

• Black pepper

  ground

  1 dash or 0.1g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Chili powder

  1 tsp or 3g

• Salt

  table

  1 dash or 0.4g

Directions

1. Peel the potatoes and cut them into slices. Grate the cheese on a fine grater.
2. Fry the beans and corn in a preheated skillet with butter, add chili powder, paprika and cumin.
3. Then add the tomatoes and simmer for 1-2 minutes.
4. Mix everything gently. Season with salt and pepper. Simmer for another 5 minutes.
5. Mix potatoes, vegetables, sour cream. Season with salt and put in a baking dish.
6. Add grated cheese and put in an oven preheated to 200 °C for 40 minutes.