Crispy Mexican Jacket Potato

Name: Crispy Mexican Jacket Potato
Yield: 10
Ingredients: 10.0x Whole large potatoes; 50.0ml Olive oil; 50.0ml Oil; 50.0g Red chilli, chopped; 50.0g Green chilli, chopped; 800.0g Cannellini beans, drained and washed; 400.0g Can corn kernels,drained and washed; 800.0g KNORR Mexican Chunky Salsa Mild GF 1.95 kg; 300.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 100.0g Green onions, sliced; 80.0g Coriander leaves

Crispy roasted whole potato topped with a chilli Mexican bean mix and coriander for a twist on an English pub classic.

...

Potato

Whole large potatoes 10.0 x
Olive oil 50.0 ml

Topping

Oil 50.0 ml
Red chilli, chopped 50.0 g
Green chilli, chopped 50.0 g
Cannellini beans, drained and washed 800.0 g
Can corn kernels,drained and washed 400.0 g
KNORR Mexican Chunky Salsa Mild GF 1.95 kg 800.0 g

To Serve

HELLMANN'S Vegan Mayonnaise 2.4kg 300.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Green onions, sliced 100.0 g
Coriander leaves 80.0 g

Mexican

American

Casual Dining

Vegetables

Snacks & Sides

Starters

Crispy roasted whole potato topped with a chilli Mexican bean mix and coriander for a twist on an English pub classic.

...

Preparation

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.
Topping
- Heat oil in a pan and add chillies and sweat. Add cannellini beans, corn kernels andKNORR Mexican Chunky Salsa Mildand heat until warm.
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 withHELLMANN'S Vegan Mayonnaise, green onions and coriander.
Find more inspiring vegan & plant based recipes.