Spicy Mexican Inspired Jacket Potato

Spicy Mexican jacket recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 480
Fat 11.7g 17%
Saturated Fat 5.7g 29%
Total Sugars 4.9g 5%
Salt 0.3g 8%

Method

Jacket potatoes cooked to fluffy perfection with spicy tomato, sweetcorn and cheese fillings - this Mexican style Jacket Potato recipe is simple to make and can pack a bit of a kick! 

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on HIGH for 6½ minutes. Turn the potatoes over and microwave for a further 3½ minutes.
  2. Transfer the potatoes to a baking sheet and brush with the oil. Season and bake for  20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C, 180°C Fan, Gas Mark 6 if the potatoes brown too quickly.
  3. Heat a small non-stick pan over a medium to high heat and toast the cumin seeds for 30 seconds to 1 minute until fragrant. Remove from the pan and set aside to cool.
  4. Mix the Cheese, sweetcorn, tomatoes and coriander together. Scatter with the lime zest and cumin seeds then mix well to combine.
  5. Remove the potatoes from the oven. Make a cross over each potato and split open slightly.
  6. Spoon the cheese mixture into each jacket potato and sprinkle with a pinch of chilli powder.

Ingredients

4 medium fluffy potatoes (approx 350g), e.g. Maris Piper or King Edward

1 teaspoon olive oil

½ tablespoon cumin seeds

100g Cheddar cheese, grated

1 x 196g can sweetcorn, drained

2 large tomatoes, roughly chopped

3 tablespoons fresh coriander leaves, roughly chopped

Zest of 1 lime

Pinch chilli powder

4 medium fluffy potatoes (approx 350g), e.g. Maris Piper or King Edward 1 teaspoon olive oil ½ tablespoon cumin seeds 100g Cheddar cheese, grated 1 x 196g can sweetcorn, drained 2 large tomatoes, roughly chopped 3 tablespoons fresh coriander leaves, roughly chopped Zest of 1 lime Pinch chilli powder

You may also like

Alex Mackay’s baked King Edwards with asparagus, poached egg & tomato dressing with basil recipe

Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."

  • Prep in: 5 mins
  • Cook in: 25 mins
Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe

Pesto Potatoes with Grilled Chicken & Bacon Recipe

A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto. 

  • Prep in: 15 mins
  • Cook in: 10 mins
Spanish fish stew recipe

Source of FIBRE

Source of POTASSIUM

Spanish Fish Stew Recipe

A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.

  • Prep in: 5 mins
  • Cook in: 17 mins
Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!

 

  • Prep in: 10 mins
  • Cook in: 30 mins