Deliciously Ella's Loaded Mexican-Style Potato Skins Recipe

Deliciously Ella's Loaded Mexican-Style Potato Skins Recipe
Cook in Cook in:
90 mins


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

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.

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.

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

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.

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.

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


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 avocadoes

10g of coriander

½ a red chilli

½ a lime, juiced

Salt and pepper