These loaded baked potatoes are a really simple, inexpensive and tasty meal. I love the combination of baked potato, Mexican beans, avocado and cashew sour cream.
My kids love it when they are involved in plating up their own meal. I put the beans and toppings on the table and they can load up the potato on their own.
The Mexican beans are mild, but if you want to add some heat, add a little dried chilli powder when you add the cumin and garlic in step 6.
I also often eat this without the avocado and use some diced tomato and diced cucumber on top instead.
- 1-2 large potatoes per person
- 1 avocado, mashed
- 2 teaspoons sweet chili sauce
- [url href="http://theplantadvantage.com/2017/06/26/cashew-sour-cream/"]
- 1 large brown onion, halved
- 2 cloves garlic
- 3 teaspoons ground cumin
- 1 red capsicum, finely diced
- 2 x 400g/14oz cans chopped tomatoes
- 2 x 400g/14oz cans (3 cups cooked) red kidney beans
- 1 ½ cups frozen corn kernels
- 2 tablespoons tomato paste
- 3 teaspoons brown sugar
- 1 teaspoon salt (or to taste)
- Preheat oven to 220°C/425°F.
- Scrub potatoes and prick with a sharp knife a few times on each side.
- Place potatoes on oven rack and bake for about 1 hour, or until cooked through. Test the potatoes with a skewer through the centre. The skewer will push through easily without resistance if they are cooked. It there is some resistance, return to the oven for another 10-15 minutes or until cooked.
- Mash together the avocado and sweet chilli sauce.
- To make the Mexican beans, place onion and 2 tablespoons water in a large saucepan and cook over medium heat until onion is soft (you may need to add a little more water if the pan gets dry).
- Add cumin and garlic and fry for 2 minutes.
- Add remaining Mexican Bean ingredients and bring to the boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened.
- When the potatoes are cooked, place onto serving plates. Cut open and top with Mexican beans, avocado and a little cashew sour cream.