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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.

Crispy Mexican Jacket Potato – Recipe
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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

Preparation

  1. 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.

  2. Topping

  3. 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.
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