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
- 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.
- 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.
- 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), e.g. Maris Piper or King Edward
1 teaspoon olive oil
½ tablespoon cumin seeds
100g Cheddar cheese, grated
1 x 196g can sweetcorn, drained
2 large tomatoes, roughly chopped
3 tablespoons fresh coriander leaves, roughly chopped
Zest of 1 lime
Pinch chilli powder
