Crispy Mexican Jacket Potato
Crispy roasted whole potato topped with a chilli Mexican bean mix and coriander for a twist on an English pub classic.
Casual Dining
Vegetables
Snacks & Sides
American
Mexican
Ingredients per serve
Crispy Mexican Jacket Potato
−
+
€0.0
Potato
Whole large potatoes
/x
10.0 x
0%
Olive oil
/ml
50.0 ml
0%
Topping
Oil
/ml
50.0 ml
0%
Red chilli, chopped
/g
50.0 g
0%
Green chilli, chopped
/g
50.0 g
0%
Cannellini beans, drained and washed
/g
800.0 g
0%
Can corn kernels,drained and washed
/g
400.0 g
0%
KNORR Mexican Chunky Salsa Mild GF 1.95 kg
/g
800.0 g
0%
To Serve
HELLMANN'S Vegan Mayonnaise 2.4 kg
/g
300.0 g
0%
Green onions, sliced
/g
100.0 g
0%
Coriander leaves
/g
80.0 g
0%
/
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
-
Green onions, sliced 100.0 g
-
Coriander leaves 80.0 g
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.
