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Mexican stuffed potato skins

Ingredients

  • 1 can (400g) sweetcorn

  • 1 can (400g) Berlotti beans

  • 1 Jar of Real good ketchup (smokey BBQ) flavour

  • 200g Vegan Red Leicester style cheese

  • 6 medium/large potatoes

  • 400g Passatta

  • serve with guacamole and limes

  • 2 shallots, finely chopped

  • 2 large garlic clove, finely chopped

  • 2 tsp cumin

  • 1½ tsp smoked paprika

  • ½ tsp cinnamon

  • ½ tsp hot chilli powder

  • juice of ½-1 limes

  • salt and pepper to taste

  • 2 tbsp olive oil and some more for brushing potatoes



Method


  • Scrub the potatoes well and parboil them for about 15 mins. Once parboiled, pour hot water out of the pot and fill it with cold water to stop the potatoes from cooking any further

  • Heat up the oven to 175° C and line a baking tray with a piece of baking paper

  • Cut cooled-down potatoes into halves lengthwise then scoop most of the flesh out leaving a small border

  • Brush exposed potato flesh with a little olive oil, sprinkle with salt and optionally pul biber (or mild chilli). Bake them for about 20 minutes

  • While the potatoes are baking, heat up 2 tbsp of olive oil in a pan. Fry shallots and garlic until shallots are translucent and garlic soft. Add all the spices (cumin, chilli, cinnamon and smoked paprika) and coat shallot and garlic mixture in them

  • Mix the beans, sweetcorn and passatta with the onion mix then season with salt, pepper lime juice

  • Fill baked potato skins with this mixture and cook for 10 minutes before adding cheese and cooking for further few minutes

  • Enjoy! - serve with guacamole and limes



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