These loaded mini jacket potatoes are ideal for summer barbecues and picnics.
This recipe was created by Nicole Drysdale .
SEASON
Summer
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
35
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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