This recipe was created for the 'Potatoes: More Than A Bit On The Side' campaign.
Deliciously Ella’s Loaded Mexican-Style Potato Skins
Ingredients
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
Method
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!