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Tex-Mex jacket potatoes

  • 0:25 Prep
  • 1:30 Cook
  • 4 Servings


  • 4 large (1.2kg) sebago potatoes
  • 425g can Mexe-beans
  • 1 medium tomato, chopped
  • 2 teaspoons lime juice
  • 1/2 medium avocado, sliced
  • Fresh coriander leaves, to serve


  • 1
    Position oven rack just above centre of oven. Preheat oven to 200°C/180°C fan-forced. Scrub and rinse potatoes. Pat dry. Pierce each potato 6 times with a fork and wrap in foil. Place on oven rack. Bake for 1 hour 30 minutes or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
  • 2
    Meanwhile, place the beans in a small saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until heated through. Stir in tomato and lime juice.
  • 3
    Remove foil from potatoes. Return to plate. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes. Place potatoes in bowls. Top with bean mixture, avocado and coriander. Serve.

Source: taste.com.au


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