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Mexican-style stuffed hot potatoes

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 4 (about 200g each) coliban potatoes, unpeeled
  • 80ml (1/3 cup) taco sauce
  • 90g (1/3 cup) light sour cream
  • 1 avocado, halved, stone removed and coarsely chopped

Method

  • 1
    Line a microwave-safe plate with paper towel. Use a fork to prick the coliban potatoes, unpeeled, all over. Place potatoes on the lined plate. Cook in microwave on High/800watts/ 100% for 15 minutes or until tender. Set aside for 3 minutes or until cool enough to handle.
  • 2
    Use a sharp knife to cut the top off each potato. Discard the tops. Divide taco sauce, light sour cream and avocado among the potatoes. Season with pepper to serve.

Source: taste.com.au

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