Turning My Blog Pink For Breast Cancer Awareness Month

Deliciously Ella’s Loaded Mexican-Style Potato Skins

Deliciously Ella’s Loaded Mexican-Style Potato Skins.

Today I am sharing a recipe from the ‘Potatoes: more than a bit on the side’ campaign.

Deliciously Ella’s Loaded Mexican-Style Potato Skins: created for the campaign, this vegan take on loaded potato skins is sure to impress dinner guests.

Deliciously Ella’s Loaded Mexican-Style Potato Skins

Deliciously Ella’s Loaded Mexican-Style Potato Skins:

Ingredients:

For The Potatoes:

2 medium sized baking potatoes

2 cloves of garlic

Glug of olive oil

14 cherry tomatoes

 ½ a teaspoon of chipotle powder

200g of black beans

1 tablespoon of apple cider vinegar

1 teaspoon of brown miso paste

5g of coriander

Salt and pepper

For The Cashew Cream:

200g of cashews

125ml of water

1 lemon, juiced

1 teaspoon of tahini

 Salt and pepper

For The Guacamole:

2 avocados

10g of coriander

½ a red chilli

½ a lime, juiced

Salt and pepper

Deliciously Ella’s Loaded Mexican-Style Potato Skins
Deliciously Ella’s Loaded Mexican-Style Potato Skins

Method:

1.) Soak the cashews in water over night (or for at least 4 hours).

2.) Preheat the oven to 200 degrees Celsius (fan). Wash the potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.

3.) While the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil. Add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat. Roughly chop and stir in the coriander, then take off the heat.

4.) To make the cashew cream, drain the cashews and simply blend all ingredients together, adding the water slowly, until totally smooth.

5.) For the guacamole, scoop the flesh out the avocados and mash it with a fork. Finely chop the chilli and coriander then mix into the avocado flesh along with the lime and salt and pepper.

6.) When the potatoes are cooked, remove from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins. Drizzle with olive oil and return them to the oven for another 10 minutes. Keep any leftover mixture to eat as a side.

7.) Serve the loaded potato skins with big spoonfuls of cool guacamole and cashew cream on top!

Deliciously Ella’s Loaded Mexican-Style Potato Skins

Deliciously Ella’s Loaded Mexican-Style Potato Skins.

Recipe c/o Love Potatoes. ‘Potatoes: more than a bit on the side’ campaign.

You Might Also Like:

Honey And Lemon Bars.

Orange And Baobab Polenta Cake.

Salted Maca Fudge.

Cacao And Peanut Butter Breakfast Balls.

Post-Workout Protein Smoothie.


Some More Posts That Might Be Of Interest:

5 Important Tips For Anyone Living With Coeliac Disease.

Carrot Cake with Watercress & Cream Cheese Frosting.

Tropical Mango, California Walnut and Turmeric.

How To Make Gluten And Dairy Free Bread.

Celiac Awareness Day: #CeliacAwarenessDay.

British Summer Salad With Honey-Mustard Dressing.

Slow-roast Lamb With Garlic, Honey And Cumin.

Slow-roast Pork With Cauliflower Cheese Dauphinoise.

Gluten-free Mini Elderflower And Lemon Loaf Cakes.

Gluten Free Cranberry And Oats Flapjack Bars And An Easy Peasy Cupcake Selection.

Latest From The Blog:


Enter your email address:

Delivered by FeedBurner


My Blogs: ClaireJustine | Fashion On A Shoestring | Claire’s World |

Let’s Get Social : Twitter | Facebook | Pinterest | YouTube | Instagram |

Follow Along On: BlogLovin | Follow By Email |


Share:

2 responses to “Deliciously Ella’s Loaded Mexican-Style Potato Skins”

  1. 50 Days Of No Grey says:

    Those look so good. We have been trying to have more plant based meals and this would be a great one to try.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LATEST VLOGS