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Loaded Mexican Cornish New potato jackets 

These loaded mini jacket potatoes are ideal for summer barbecues and picnics.

This recipe was created by Nicole Drysdale .
snow

SEASON

Summer

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COMPLEXITY

Simple

fork

PREPARATION TIME

15 minutes

cooking time

COOKING TIME

35

dinner

SERVES

Serves 2

Ingredients

Ingredients:  

  • 12 Cornish New potatoes 
  • Drizzle olive oil 
  • 1 Pepper (red or green) cut into small pieces  
  • 1 Large clove of garlic 
  • 400g Tin cooked black beans 
  • 1 Red chilli 
  • 1 Tsp Chipotle 
  • 1 Tsp Smoked paprika 
  • 1/2 Tsp Ground coriander 
  • 2 Tsp Tomato puree 
  • Salt and pepper  
  • Handful of grated cheddar cheese 
  • Handful of fresh coriander – chopped 
  • 2 Tbsp Sour cream 

 

Method

1
Pre-heat the oven to 180.  Place the Cornish New potatoes on a baking tray and cook in the oven for 25-30 minutes or until cooked. 
2
In a small saucepan lightly fry the garlic, pepper and 1/2 the red chilli in the olive oil. Add the black beans, chipotle, paprika, ground coriander and tomato puree and cook on a low heat. Add a little water if drying out. Season and cook for around 15 minutes.
3
Once the potatoes are cooked, remove from the oven and cut a cross on top of each.
4
Place on a serving plate and top each potato with the black bean mix, a dollop of sour cream, sprinkle of cheese, chopped fresh coriander and slices of the remaining red chilli. 

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