Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 100grams blue corn tortilla chips
- 1tablespoons taco seasoning mix
- 1/2 cup sour cream
- 1 small avocado, deseeded (diced)
- 2tablespoons coriander leaves (to serve)
- 1 lime (halved)
- 1tablespoons extra virgin olive oil
- 1/2 cup grated tasty cheese
- 1/2 cup canned organic no added salt black beans, rinsed (drained)
- 200grams sweet cherry tomatoes (chopped)
- 8 small sebago potatoes (scrubbed)
Nutrition per serving
1560kJ
Protein
10.7grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line a large roasting pan with baking paper.
Step 2 of 5
Dry potatoes with paper towel and pierce all over with a fork. Toss in oil and taco seasoning to coat. Wrap each potato in foil and place in pan. Bake for 45 minutes or until tender.
Step 3 of 5
Meanwhile, in a small bowl, combine tomato, beans and 1 tbs lime juice. Season to taste.
Step 4 of 5
Open potato parcels, cut a cross in the top of each potato and squeeze bases to open tops. Sprinkle over cheese. Bake for 3 minutes or until cheese melts.
Step 5 of 5
Transfer potatoes to a serving platter. Add bowls of tomato mixture, avocado, sour cream, tortilla chips, remaining lime and coriander, so guests can create their own toppings.
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