Saturday, February 11, 2012
Mexican Baked Potatoes
The easiest way to bake your potatoes is in their skin. Place a small/medium potato on a lined baking tray (one which fits nearly into your hand is ideal size) and spray lightly with soy spray to keep from burning, also prick deeply with a fork so that it cooks better.
Potatoes should be cooked for roughly 1 hour at 180-190C or until a skewer can easily penetrate the potato (You don't want it too soft or it will fall apart)
I only made it through one potato, Mr. Monster made it through 3..... so I'd suggest maybe preparing two per person to be on the safe side. They'd make good leftovers!
Once cooked take out of the oven and leave to the side while you prepare the toppings/fillings for them because they'll stay hot for quite a while.
For the mince, you will need:
1 cup of 4 bean mix
1 tin of refried beans
1 medium onion, diced
2 cloves of garlic, minced
1 carrot, grated
oil for frying
mexican spice (I used a sachet of taco seasoning)
Place onion, oil and garlic in a pan, fry until translucent - add spices, 4 mean mix and carrot, cook for a further few minutes.
When ready to be taken off the heat add refried beans and mix until well incorporated
done, set your mince aside.
You can make it yourself, or buy a tin of it like I did
1 mashed avocado with 2 teaspoons of lemon juice to keep it lovely and green should feed two people (4-5 potatoes)
gently cut open your potato, take a small amount out of the center to place your bean mix in. I prefer to keep most of the potato to eat, and opt to overload and top it more than fill it, who cares, you're only eating it... right!?
Then add your salsa and avocado. You could add vegan sour cream or cheese if you wanted, but I was trying to opt for lower fat. I also garnished with spring onion as it's super tasty and finishes the dish off.