Mexican-Inspired Jacket Potatoes
Put a Mexican twist on a family favourite with these moreish jacket potaotes.
Use larger potatoes and turn this into a main meal.
Ingredients
- 100g blue corn tortilla chips
- 1 tbs taco seasoning mix
- 1/2 cup sour cream
- 1 small avocado, deseeded, diced
- coriander leaves, to serve
- 1 lime, halved
- 1 tbs extra virgin olive oil
- 1/2 cup grated tasty cheese
- 1/2 cup canned organic no added salt black beans, rinsed, drained
- 200g sweet cherry tomatoes, chopped
- 8 small sebago potatoes, scrubbed
Method
- Preheat oven to 200°C. Line a large roasting pan with baking paper.
- Dry potatoes with paper towel and pierce all over with a fork. Toss in oil and taco seasoning to coat. Wrap each potato in foil and place in pan. Bake for 45 minutes or until tender.
- Meanwhile, in a small bowl, combine tomato, beans and 1 tbs lime juice. Season to taste.
- Open potato parcels, cut a cross in the top of each potato and squeeze bases to open tops. Sprinkle over cheese. Bake for 3 minutes or until cheese melts.
- Transfer potatoes to a serving platter. Add bowls of tomato mixture, avocado, sour cream, tortilla chips, remaining lime and coriander, so guests can create their own toppings.
