- 1 baking potato
- ½ tin kidney beans in chilli sauce
- 1 tsp oil
- ½ can sweetcorn, drained
- 20g cheddar cheese, grated
Wash and scrub the potato, and prick it all over with a fork. Put the potato on a microwave-safe plate and cook in the microwave on full power for 4 minutes. Turn the potato over and heat on full power for a further 4 minutes, or until cooked through.
While the potato cooks, heat the kidney beans through in a pan on the hob. Stir in the sweetcorn and heat for another 2 minutes.
Split the baked potato open and fill it with the bean and sweetcorn mixture. Top with the cheese, and serve.