Mexican Jacket Potatoes
Serving: 4
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Directions
- Heat oven to 200-220°C
- Prick the potatoes with a fork a few times and then place on a plate and microwave on 6-8 minutes. Turn the potatoes over (be careful they will be HOT!) and microwave for a further 3-4 minutes.
- Transfer the potatoes to a baking tray or oven proof dish and rub or brush with olive oil. Season with ½ tsp. salt and black pepper to taste and place on the top shelf of the oven for 20 minutes until the skin is crisp and golden.
- Reduce the temperature if the potato browns too quickly.
- Heat a small non-stick pan on the stove and dry toast the cumin seeds for up to 1 minute until fragrant. Remove from the pan and set aside to cool.
- Mix the cheese, sweetcorn, tomatoes, lime zest and coriander together.
- Stir in the cooled cumin seeds and chilli powder/flakes.
- Remove the potatoes from the oven.
- Make a cross in each potato and split open slightly. Spoon the mixture evenly into each jacket potato and enjoy!
Ingredients
- 4 medium Potatoes, with skin (360g), whole
- 1 tsp Olive Oil
- ½ tbsp cumin seeds
- 100 g mozzarella cheese, grated
- ½ tin of whole kernel sweetcorn (200g), drained
- 2 large tomatoes, roughly chopped
- 3 tbsp fresh coriander, roughly chopped
- 1 lime, zested
- Pinch chilli powder/flakes