Mexican Stuffed Potatoes Recipe

Mexican Stuffed Potatoes are a hearty and flavourful dish, with baked potatoes loaded with seasoned meat, beans, cheese, and vibrant toppings. A satisfying and fun twist on traditional baked potatoes.

Ingredients

4 large potatoes
1 Tbsp olive oil
2 medium onions, chopped
400g premium beef mince
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper or chilli powder
400g tinned tomatoes, chopped
150g tomato paste
½ cup water
400g can kidney beans, drained and rinsed

Topping

2 cups shredded lettuce
1 cup shredded purple cabbage
2 Lebanese cucumbers, diced
1 green capsicum, seeded and diced
4 tomatoes, diced
½ cup reduced fat grated cheese
2 Tbsp sweet chilli sauce

Method

Cook potatoes in the microwave for 5 minutes, then wrap each in foil.
Place potatoes in a moderate oven (180ºC) and bake for 30 minutes, or until soft.
Meanwhile, sauté onion and olive oil for 2 mins.
Add beef and spices and cook until brown.
Add tomatoes,tomato paste and water.
Cook for 10 minutes.
Add kidney beans and cook for a further 5 minutes.
To serve, set potato aside and place Portion Control Disc on a flat plate.
Fill protein section of the disc with the mince mixture.
Fill vegetable and salad segments with the toppings, leaving the carbohydrate section empty (this is the potato).
Remove Disc disc.
Place mince and other toppings on top of the potato and serve.