MEXICAN STUFFED POTATOES
These meatless Mexican stuffed potatoes are a great twist on baked potatoes – no skimping on the fillings here!
The potatoes are halved before baking to create a jacket potato that has a decent ratio of crispy outsides to fluffy insides! As an added bonus, this means they cook more quickly too.
While the potatoes bake, there’s plenty of time to prepare the flavoursome veggie-packed filling.
Stuff this inside the halved baked potatoes (a bit of mess doesn’t matter here!), sprinkle generously with cheese and grill until golden and bubbling – YUM!
Diced avocado, a generous dollop of sour cream and a sprinkle of fresh coriander are the perfect toppings.
MEXICAN STUFFED POTATOES
These Mexican stuffed potatoes make a delicious meatless meal. Crispy jacket potatoes are crammed with a flavoursome mix of mushrooms and chilli beans, then topped with cheese, avocado and sour cream.
Ingredients
POTATOES
- 700 g medium-sized potatoes, i.e. Agria (1lb 9oz)
- 1 Tbsp olive oil
FILLING
- 250 g button mushrooms (8.8oz)
- 1 red capsicum
- 1 brown onion
- 2 tsp olive oil
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground paprika
- 400 g can Mexican flavoured tomatoes (14oz)
- 420 g can chilli beans (14.8oz)
- 1 tsp vegetable stock powder
- 1 large handful fresh coriander (optional)
TO SERVE
- 3/4 cup grated Colby or cheddar cheese (75g)
- 1 avocado
- 1 large handful fresh coriander (optional)
- 1/2 cup lite sour cream (125ml)
Instructions
Preheat oven to 210ºC (410ºF) fan bake and line a large oven tray with baking paper.
COOK POTATOES
Scrub potatoes clean. Cut in half vertically and rub all over with oil. Season generously with salt. Place cut side down on prepared oven tray and bake for 35 minutes, until cooked through and crispy on the outside.
MAKE FILLING
Meanwhile, gently wipe the mushrooms clean with a paper towel. Dice mushrooms, capsicum and onion.
Heat oil in a large frying pan on medium. Add mushrooms, capsicum and onion and cook, stirring occasionally, for 5 minutes, until soft. Stir in cumin, oregano, garlic powder and paprika. Cook for 1 minute. Add tomatoes, chilli beans and stock powder. Simmer for 10 minutes, stirring occasionally, until sauce has thickened. Chop coriander, if using, and stir in. Season to taste with salt and pepper.
ASSEMBLE STUFFED POTATOES
Carefully flip cooked potatoes over and make a vertical cut in the centre (don’t cut all the way through). Spoon filling down the middle of the potatoes and sprinkle with cheese. Turn oven to grill and grill stuffed potatoes until cheese is bubbling and golden (watch carefully).
SERVE
Dice avocado. Roughly chop coriander. Divide potatoes between individual serving plates. Top with avocado, a generous dollop of sour cream and a sprinkle of coriander, if using.
Recipe Notes
WINE MATCH: A Rosé.
GLUTEN-FREE OPTION: Choose gluten-free chilli beans and stock powder.
INGREDIENT SWAPS / NOTES: If you don’t like mushrooms, you could make a meaty version by swapping the mushrooms for 300g / 10.6oz beef mince (cook in the same way). In this case, I would swap the vegetable stock powder for beef stock powder or 1 beef stock cube. You can use regular canned diced or crushed tomatoes instead of Mexican flavoured.
STORING AND REHEATING: Store assembled potatoes in containers in the fridge and reheat in the oven or microwave. Add avocado, sour cream and coriander just before serving.
