What are the main ingredients in Mexican Loaded Baked Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey

What is the nutritional information of Mexican Loaded Baked Potato?

Calories: 711, Carbs: 99 grams, Fat: grams, Protein: 20.5 grams, Sugar: 18.1 grams, Salt: 794 grams

How do I prepare Mexican Loaded Baked Potato?

TIME FOR THE TRIMMINGS: Return the pan, with the remaining charred corn, to medium heat with a drizzle of oil (if necessary). Add ½ the diced tomato and ½ the drained piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the rinsed black beans, the NOMU spice blend (to taste), 50ml of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm. HOT POTATO: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. QUICK PICKLE: In a bowl, combine the juice of 2 lemon wedges, a sweetener (to taste), and seasoning. Add the sliced onion and toss until coated. Set aside to pickle. CHARRED CORN: Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl. AVO-COURSE!: Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice the flesh, squeeze over some lemon juice and season. Set aside. ZESTY SALAD: To the salad bowl with the reserved charred corn, add the shredded salad leaves, the remaining tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the picked coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined. PLATE UP!: Plate up the baked potatoes. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!

What should be prepared from my kitchen to make Mexican Loaded Baked Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey

Mexican Loaded Baked Potato

Name: Mexican Loaded Baked Potato
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Sugar/Sweetener/Honey

There’s nothing quite as comforting and familiar as a jacket potato with all the trimmings. We’ve given this one a Mexican twist with a black bean, tomato, and piquanté pepper topping. Sided with a charred corn & pickled red onion salad and lemony avo slices. All garnished with drippings of cashew nut cream cheese and fresh coriander.

Mexican Loaded Baked Potato

with black beans, avo & cashew nut cream cheese

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Cashew Nut Cream Cheese
Corn
Fresh Coriander
Lemon
Lemons
NOMU Mexican Spice Blend
Onion
Piquanté Peppers
Potato
Salad Leaves
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Sugar/Sweetener/Honey

Serves 1

HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes.
QUICK PICKLE
In a bowl, combine the juice of 1 lemon wedge, a sweetener (to taste), and seasoning. Add the sliced onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the avocado and set aside the half containing the pip. Peel off the avocado skin, keeping the flesh intact. Slice the flesh, squeeze over some lemon juice and season. Set aside.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred corn, to medium heat with a drizzle of oil (if necessary). Add ½ the diced tomato and ½ the drained piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the rinsed black beans, the NOMU spice blend (to taste), 25ml of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred corn, add the shredded salad leaves, the remaining tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the picked coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked potato. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!

Potato - 200g
Lemon - 1
Onion - 1
Avocado - 1
Corn - 50g
Tomato - 1
Piquanté Peppers - 20g
Black Beans - 60g
NOMU Mexican Spice Blend - 10ml
Salad Leaves - 20g
Fresh Coriander - 3g
Cashew Nut Cream Cheese - 40ml

Download the Recipe

Serves 2

HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes.
QUICK PICKLE
In a bowl, combine the juice of 2 lemon wedges, a sweetener (to taste), and seasoning. Add the sliced onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice the flesh, squeeze over some lemon juice and season. Set aside.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred corn, to medium heat with a drizzle of oil (if necessary). Add ½ the diced tomato and ½ the drained piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the rinsed black beans, the NOMU spice blend (to taste), 50ml of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred corn, add the shredded salad leaves, the remaining tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the picked coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked potatoes. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!

Potato - 400g
Lemon - 1
Onion - 1
Avocado - 1
Corn - 100g
Tomatoes - 2
Piquanté Peppers - 40g
Black Beans - 120g
NOMU Mexican Spice Blend - 20ml
Salad Leaves - 40g
Fresh Coriander - 5g
Cashew Nut Cream Cheese - 80ml

Download the Recipe

Serves 3

HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
QUICK PICKLE
In a bowl, combine the juice of 3 lemon wedges, a sweetener (to taste), and seasoning. Add the sliced onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the avocados and set aside one of the halves containing the pip. Peel off the avocado skin, keeping the flesh intact. Slice the flesh, squeeze over some lemon juice and season. Set aside.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred corn, to medium heat with a drizzle of oil (if necessary). Add ½ the diced tomato and ½ the drained piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the rinsed black beans, the NOMU spice blend (to taste), 75ml of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred corn, add the shredded salad leaves, the remaining tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the picked coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked potatoes. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!

Potato - 600g
Lemons - 2
Onion - 1
Avocados - 2
Corn - 150g
Tomatoes - 3
Piquanté Peppers - 60g
Black Beans - 180g
NOMU Mexican Spice Blend - 30ml
Salad Leaves - 60g
Fresh Coriander - 8g
Cashew Nut Cream Cheese - 125ml

Download the Recipe

Serves 4

HOT POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
QUICK PICKLE
In a bowl, combine the juice of 4 lemon wedges, a sweetener (to taste), and seasoning. Add the sliced onion and toss until coated. Set aside to pickle.
AVO-COURSE!
Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the flesh, squeeze over some lemon juice and season. Set aside.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove ½ the corn from the pan and set aside in a salad bowl.
TIME FOR THE TRIMMINGS
Return the pan, with the remaining charred corn, to medium heat with a drizzle of oil (if necessary). Add ½ the diced tomato and ½ the drained piquanté pepper. Fry until slightly cooked down, 2-3 minutes (shifting occasionally). Add the rinsed black beans, the NOMU spice blend (to taste), 100ml of water, seasoning, and a sweetener (to taste). Cook until slightly thickened, 3-5 minutes. Remove from the heat and cover to keep warm.
ZESTY SALAD
To the salad bowl with the reserved charred corn, add the shredded salad leaves, the remaining tomato, ½ the pickled onion & the pickling liquid (to taste), the remaining piquanté pepper, ½ the picked coriander, some lemon juice & zest (to taste), a drizzle of oil, and seasoning. Toss until combined.
PLATE UP!
Plate up the baked potatoes. Top each half with the black bean filling and drizzle over the cashew cream cheese. Garnish with the remaining pickled onion (to taste) and coriander. Side with the dressed avo slices and the loaded salad. Dig in, Chef!