Craving a little something ‘south of the border’ for lunch? This Mexican Baked Potato brings all the best ingredients together to make yourself something a little special to help you achieve your weightloss goals.
Checkout: The Healthy Mummy 28 Day Weight loss Challenge For Busy Mums
Mexican Baked Potato
Baked potato loaded with Mexican-inspired toppings — cheesy, spicy, and hearty for a satisfying meal.
Course: RecipesCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesCalories
350
kcalTotal time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
200 gram Potato
50 gram Tomatoes
1 millilitre Cooking Oil-Spray
60 gram Kidney Beans-Canned
10 gram Tomato paste
40 millilitre Water
Chilli Powder
Salt Pepper
30 gram Coriander
40 gram Greeek Yoghurt
30 gram Avocado
Directions
- Preheat oven to 200C. Wash the potato, dice the tomato, rinse the kidney beans, chop the coriander ad slice the avocado.
- Wrap potato in foil and bake in the preheated oven for approximately an hour, until the flesh inside is soft when pricked with a fork.
- While the potato is baking, spray a small saucepan with a light spray of cooking oil spray and heat over medium heat.
- Mix together the tomatoes, kidney beans, tomato paste, water and a sprinkle of chilli powder and heat in the saucepan.
- Gently simmer for 5-7 mins until thickened. Season with salt and pepper if required.
- Once the potato is cooked, slice it roughly into four quarters, squeeze sides, and pop the chilli bean mix on top
- Top with the sliced avocado, coriander and yoghurt.
- 303 calories, 1269kj, 12.2g protein, 8.7g total fat, 2.1g sat fat, 38.9 total carbs, 8.4g sugars
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…