Mexican Baked Potatoes


Potatoes, whole ⭑

Olive oil ⭑

Protein mixture: (per 400 grams mince or 2 cans kidney beans)

Beef mince or red kidney beans ⭑

1 can tomato

1 can corn kernels

Onion, diced

Garlic cloves, minced

Baby spinach

Seasonings of choice

Topping options:

Sour cream or Greek yoghurt ⭑

Edam cheese, grated ⭑

Spring onion, sliced

Avocado, diced ⭑


Preheat oven to 180C° and bake potatoes for 60 minutes or until tender. Meanwhile, heat olive oil in a large pan over a medium to high heat, add onion and garlic then stir until fragrant. Add mince or beans, followed by tomato, corn and seasonings (make sure mince is cooked before adding these ingredients). Once potatoes are done, remove from oven and rest for 10 minutes. Add spinach into the protein mixture and stir until wilted. To assemble, cut potatoes to open the centre, add mixture then add desired toppings.

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