Deliciously Ella’s Loaded Mexican-Style Potato

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

Deliciously Ella’s Loaded Mexican-Style Potato Skins.

Hello friends. So 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. So tasty.

Learn how to make Deliciously Ella’s mouthwatering Loaded Mexican-Style Potato Skins!

Deliciously Ella’s Loaded Mexican-Style Potato Skins

How To Make Deliciously Ella’s Loaded Mexican-Style Potato Skins:

Deliciously Ella’s Loaded Mexican-Style Potato Skins.

This easy recipe combines crispy potato skins with flavourful black beans, creamy avocado, tangy chilli, and zesty lime for a fiesta of flavours.

Perfect for parties or a tasty dinner, these potato skins are a guaranteed crowd-pleaser.

Get ready to indulge in this delicious plant-based dish that will leave you craving for more!

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

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:

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. Last but not least, serve the loaded potato skins with big spoonfuls of cool guacamole and cashew cream on top!
Dinner Recipes

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.

So what do you think about this recipe?

Deliciously Ella’s Loaded Mexican-Style Potato Skins

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Mexican-Style Potato Skins
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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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4 Comments

  1. 50 Days Of No Grey
    15 January 2017 / 17:19

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

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