"Sam and his crew are the new custodians
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Recipes | 28 by Sam Wood
founder, IQS
 

Mexican Loaded Baked Potato

By Meg Yonson

I Quit Sugar - Mexican Loaded Baked Potato 01
Photo by: Benito Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 50 mins
  • Total - 1 hour 5 mins
I Quit Sugar - Mexican Loaded Baked Potato 01
Photo by: Benito Martin

We have for you the perfect baked potato! Crispy skin, perfectly soft interior, stuffed with spicy Mexican Beans and fresh veggies. What's not to love!?  

Servings: 4
Preparation: 15 mins
Cooking: 50 mins

Ingredients

  • 4 small sweet potatoes.
  • 5 ml extra virgin olive oil.

Mexican Beans

  • 15 ml extra virgin olive oil.
  • 1 small red onion, diced.
  • 2 cans black beans, rinsed and drained.
  • 2 garlic cloves, minced.
  • 1 teaspoon chilli powder.
  • 1 teaspoon cumin, ground.
  • 1 teaspoon coriander, ground.
  • 2 cobs corn, kernels sliced off.
  • 1 large capsicum, diced.

To serve

  • 1 small avocado, diced.
  • 1 cup coriander, fresh, leaves picked.
  • 200 g sour cream.

Directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.

2. Rub potatoes with olive oil and sprinkle with salt and pepper. Prick them with a fork a few times and place them into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.

3. While the potatoes are baking. Add olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until onion softens. Add in beans, corn, capsicum, garlic, chilli powder, cumin and coriander and cook for 1 minute until everything is warmed through and coated.

4. Remove potatoes from the oven and slice each one open. Pry the potato open a little and stuff the Mexican Beans between the four potatoes.

5. Serve potatoes between four plates. Top with avocado cubes, sour cream and coriander.


Note

Styling by Gemma Lush.

We have for you the perfect baked potato! Crispy skin, perfectly soft interior, stuffed with spicy Mexican Beans and fresh veggies. What's not to love!?

Ingredients

  • 4 small sweet potatoes.
  • 5 ml extra virgin olive oil.

Mexican Beans

  • 15 ml extra virgin olive oil.
  • 1 small red onion, diced.
  • 2 cans black beans, rinsed and drained.
  • 2 garlic cloves, minced.
  • 1 teaspoon chilli powder.
  • 1 teaspoon cumin, ground.
  • 1 teaspoon coriander, ground.
  • 2 cobs corn, kernels sliced off.
  • 1 large capsicum, diced.

To serve

  • 1 small avocado, diced.
  • 1 cup coriander, fresh, leaves picked.
  • 200 g sour cream.

Directions

1. Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.

2. Rub potatoes with olive oil and sprinkle with salt and pepper. Prick them with a fork a few times and place them into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.

3. While the potatoes are baking. Add olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until onion softens. Add in beans, corn, capsicum, garlic, chilli powder, cumin and coriander and cook for 1 minute until everything is warmed through and coated.

4. Remove potatoes from the oven and slice each one open. Pry the potato open a little and stuff the Mexican Beans between the four potatoes.

5. Serve potatoes between four plates. Top with avocado cubes, sour cream and coriander.

Note

Styling by Gemma Lush.