Spicy Mexican Jacket
- Prep in:
- 10 mins
- Cook in:
- 30 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 480 | |
| Fat 11.7g | 17% |
| Saturated Fat 5.7g | 29% |
| Total Sugars 4.9g | 5% |
| Salt 0.3g | 8% |
Method
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 and a half minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Heat a small non-stick pan over a medium to high heat and dry toast the cumin seeds for 30 seconds to 1 minute until fragrant. Remove from the pan and set aside to cool.
Mix the Cheddar, sweetcorn, tomatoes and coriander together. Scatter with the lime zest and cumin seeds then mix well to combine.
Remove the potatoes from the oven. Make a cross in each potato and split open slightly.
Spoon the cheese mixture into each jacket potato and sprinkle with a pinch of chilli powder.
Ingredients
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 tsp olive oil
½ tbsp cumin seeds
100g Cheddar, grated
196g tinned sweetcorn, drained
2 large tomatoes, roughly chopped
3 tbsp fresh coriander, roughly chopped
1 lime, zested
Pinch chilli powder
