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Mexican potatoes

  • 0:10 Prep
  • 1:00 Cook
  • 4 Servings


  • 4 large (1kg) coliban washed potatoes
  • 1 tablespoon olive oil
  • 4 rashers bacon, chopped
  • 1 onion, finely chopped
  • 2 tablespoons taco seasoning mix
  • 420g can baked beans in tomato sauce
  • 1 avocado, mashed


  • 1
    Preheat oven to 190°C. Line baking tray with non-stick baking paper. Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray.
  • 2
    Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold Mexican bean filling.
  • 3
    Meanwhile, in a frying pan heat 2 teaspoons oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
  • 4
    Heat remaining oil in same pan over medium heat. Add onion and cook 2-3 minutes until softened. Stir in taco seasoning mix and cook for 30 seconds. Add baked beans and stir until heated through.
  • 5
    Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.

Source: taste.com.au


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