Ingredients
Potato
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Whole large potatoes 10.0 x
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Olive oil 50.0 ml
Topping
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Oil 50.0 ml
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Red chilli, chopped 50.0 g
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Green chilli, chopped 50.0 g
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Cannellini beans, drained and washed 800.0 g
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Can corn kernels,drained and washed 400.0 g
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KNORR Mexican Chunky Salsa Mild GF 1.95 kg 800.0 g
To Serve
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Green onions, sliced 100.0 g
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Coriander leaves 80.0 g
Preparation
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Potato
- Wash the potatoes with cold water and dry them. Use some olive oil to coat and cook them in the oven at 180 degree Celsius for one hour.
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Topping
- Heat oil in a pan and add chillies and sweat. Add cannellini beans, corn kernels and KNORR Mexican Chunky Salsa Mild and heat until warm.
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To Serve
- Put the cooked potatoes in the oven at 220 degree Celsius for 10 minutes or until crispy.
- Cut a cross on top of the potato, squeeze the sides. Add the bean mix and top with HELLMANN'S Vegan Mayonnaise, green onions and coriander.
