Spicy Mexican Jacket

Jacket potatoes cooked to fluffy perfection with spicy tomato, sweetcorn and cheese fillings - this Mexican style Jacket Potato recipe is simple to make and can pack a bit of a kick! 

1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on HIGH for 6½ minutes. Turn the potatoes over and microwave for a further 3½ minutes.
2. Transfer the potatoes to a baking sheet and brush with the oil. Season and bake for  20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C, 180°C Fan, Gas Mark 6 if the potato browns too quickly.
3. 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.
4. Mix the Cheddar, sweetcorn, tomatoes and coriander together. Scatter with the lime zest and cumin seeds then mix well to combine.
5. Remove the potatoes from the oven. Make a cross in each potato and split open slightly.
6. Spoon the cheese mixture into each jacket potato and sprinkle with a pinch of chilli powder.